Recipes > Breakfast > Egg and Cheese Quesadillas with Black Beans

Egg and Cheese Quesadillas with Black Beans

Made with whole grain tortillas, black beans, eggs, and pico de gallo, these quesadillas are a great addition to a balanced diet!
egg and cheese quesadilla with black beans stacked on a green plate

This is a variation of our healthy quesadilla base recipe, and includes our easy refried black beans (without the refry!) and simple scrambled eggs as one of the fillings. Why stick to breakfast burritos for breakfast when you can have a quesadilla?? Scrambled eggs, black beans, pico, and warm gooey cheese all wrapped inside a toasty whole wheat tortilla with a side of guacamole–what’s not to love?! These egg and cheese quesadillas might just become a regular breakfast option for you!

Learn How to Make the Base Recipe

Must Know Cooking Skills

For recipe success, learn how to:

Culinary Tips for Delicious Egg and Cheese Quesadillas

Watch the heat level as the breakfast quesadillas cook. If the heat is too high, the tortilla will get too brown before the cheese melts.

There’s no need for more than one pan for this recipe. Follow our simple scrambled eggs recipe to prevent the egg from sticking, then use the same pan to toast the tortilla. 

Allow quesadillas to cool slightly before cutting.

Ingredient Substitutions

  • Simple Scrambled Eggs: you can substitute liquid egg whites, but you will be missing out on some great nutrition from the yolk.
  • Whole Wheat Tortillas: substitute corn, flour, or gluten-free tortillas. Note that flour tortillas don’t provide the same whole grain benefits. Corn tortillas and smaller tortillas need to be stacked rather than folded.
  • Easy Refried Black Beans (without the refry!): substitute our smashed pinto beans or buy low-sodium refried black beans at the grocery store. Add some salsa for more flavor.
  • Shredded Cheese: substitute cheddar, Monterey jack, mozzarella, or queso oaxaca.
  • Butter or Canola Oil: substitute avocado or olive oil. Extra virgin olive oil can be used if the heat isn’t too high.

Recipe Variations

Add hot sauce, swap the pico for salsa, or change the cheese to a spreadable goat cheese. Make this easy breakfast quesadilla to YOUR taste!

Want more quesadilla recipe inspiration?

Use our healthy quesadilla base recipe as a guide or try out these tasty variations!

Equipment Recommendations

Use these kitchen tools for recipe success:

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Is this egg and cheese quesadilla recipe healthy?

You bet! Made with whole grain tortillas, black beans, eggs, and pico de gallo, these quesadillas can definitely be part of a balanced diet.

Whole Wheat Tortillas

Whole grains are a good source of fiber, B vitamins, Vitamin E, trace minerals, and phytonutrients. Replacing refined grains (i.e. flour tortillas) with whole grains (i.e. whole wheat tortillas) may reduce the risk of developing chronic conditions such as heart disease, diabetes, and certain types of cancer.

Choose whole wheat tortillas with as few additives as possible. Reference our ingredient guide for more grocery shopping tips.

Black Beans

Beans contain plant-based protein, complex carbohydrates, fiber, vitamins, and minerals and are an important part of a plant-forward diet. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight. When purchasing canned beans, look for low-sodium varieties.

Eggs

For a long time, it was recommended to limit eggs and other foods high in cholesterol, but more recent research shows that dietary cholesterol does not usually impact blood level cholesterol. Eggs do contain some saturated fat in the yolk, which can raise cholesterol levels, so be mindful of that if you need to lower your cholesterol.

That said, this doesn’t mean you should just stick to egg whites. While the white is rich in protein, the yolk contains protein as well as disease-fighting phytonutrients, vitamins, minerals, and healthy fats. Eat the whole egg for best nutrition! 

Learn more about health benefits of different foods and ingredients or in our book, To Your Taste!

Serving Suggestions for Scrambled Egg Quesadillas

To make a balanced Whole Life Plate breakfast, pair your quesadilla with a side of fruit. Don’t forget condiments, like plain Greek yogurt or sour cream, guacamole, and salsa for even more flavor and nutrition!

Storage Tips for Egg and Cheese Quesadillas

Cool quesadillas completely, then store in an airtight container in the refrigerator for up to 7 days. Leftover quesadillas can also be frozen for up to 3 months. Wrap individual quesadillas in foil or plastic wrap, then place in a freezer-safe bag

Quesadillas taste best reheated on a griddle or skillet or in the oven, but the microwave will work in a pinch.

Want more tasty breakfast recipes?

Try out these favorites!

Nut Butter Toast Base Recipe

Greek Yogurt Smoothie Base Recipe

Yogurt Parfait Base Recipe

Baked Oatmeal Cups Base Recipe

egg and cheese quesadilla with black beans stacked on a green plate

Egg and Cheese Quesadillas with Black Beans

This is a variation of our healthy quesadilla base recipe, and includes our easy refried black beans (without the refry!) and simple scrambled eggs as two of the fillings. Why stick to tacos and burritos for breakfast when you can have a quesadilla? Scrambled eggs, black beans, pico, and warm gooey cheese all wrapped inside a toasty whole wheat tortilla with a side of guacamole–what’s not to love?!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine Mexican
Servings 4 quesadillas

Ingredients
  

  • 4 eggs, scrambled and cooked
  • 4 whole wheat tortillas (~8")*
  • ½ cup easy refried black beans (see notes for recipe)
  • 1 cup shredded pepper jack cheese
  • ¼ cup pico de gallo
  • 1 teaspoon butter or canola oil

Instructions
 

  • Preheat a griddle or skillet over medium low heat.
  • Spread 2 Tablespoons of black beans to cover each tortilla, leaving a small border around the edge. Top half of each tortilla with ¼ cup shredded cheese, ~¼ cup eggs (1 scrambled egg), and 1 Tablespoon pico de gallo. Fold in half.
  • Brush griddle or skillet with ~½ teaspoon oil or butter. Once butter is melted, add quesadillas. Cook until golden brown and toasty on one side and the cheese is partially melted, 2-3 minutes.
  • Carefully flip and cook on the other side for another 2-3 minutes or until the tortillas are golden brown and toasty on both sides and cheese is melted.
  • Remove quesadillas carefully from pan. If cutting, allow to cool slightly. Repeat with remaining ingredients, brushing the pan with more oil or butter as needed. Serve with condiments to YOUR taste. Enjoy!

Notes

*Substitute two corn tortillas or smaller flour tortillas (~5”) for the whole wheat tortilla. Rather than folding in half, stack the tortillas with the filling in between.
Learn how to make simple scrambled eggs here.
Refer to our easy refried black beans (without the refry) here!
 
Condiments to YOUR taste
  • Plain Greek yogurt, lime crema, or sour cream
  • Salsa 
  • Pickled jalapeños
  • Guacamole
Keyword Egg and Cheese Quesadilla

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