Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans
If you want to add more Mexican recipes to your repertoire, Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans might be a recipe you should try. One portion of this dish contains around 39g of protein, 60g of fat, and a total of 895 calories. This recipe serves 1. For $3.64 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. 68 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 25 minutes. If you have garlic clove, cheese, ground coriander, and a few other ingredients on hand, you can make it. It is brought to you by Cookie and Kate. A couple people really liked this breakfast. Overall, this recipe earns a super spoonacular score of 95%. Try Southwestern Breakfast Quesadilla with Eggs, Black Beans & Salsa, Avocado Toast with Smoky Black Beans, Spinach, and Eggs, and Scrambled Eggs Breakfast Burrito for similar recipes.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 large avocado, diced
½ cup melty shredded cheese (like cheddar or Monterey Jack), divided
¼ cup cooked black beans
2 eggs
3 packed tablespoons fresh cilantro (about 1 small handful)
1 small garlic clove, pressed or minced
½ teaspoon ground coriander
Hot sauce, like Cholula
1 tablespoon fresh lime juice (about 1 small lime, juiced)
Sea salt
1 cup spinach, roughly chopped
2 tablespoons finely chopped white onion or radishes
1 medium whole grain tortilla
Equipment:
frying pan
bowl
spatula
cutting board
pizza cutter
knife
Cooking instruction summary:
To make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.
Step by step:
To make the guacamole
Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.To prepare the eggs Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.To cook the eggs
1. Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering.
2. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes.
3. Add the black beans to the skillet.
4. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes.
5. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
6. Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
7. Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife.
8. Serve with guacamole.
Nutrition Information:
covered percent of daily need
