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Breakfast Quesadilla with Refried Beans & Eggs

A piece of breakfast quesadilla with guacamole on top.

A protein-packed and delicious breakfast quesadilla with refried black beans and scrambled eggs! Soon to be your family’s favorite breakfast!

Ingredients

Scale
  • 3 large burrito size flour tortillas
  • 1 cup black refried beans (or regular refried beans)
  • 3 eggs
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 and 1/2 cup Mexican blend shredded cheese
  • Sour cream, guacamole, and/or hot sauce, for serving

Instructions

  1. On a large size non-stick skillet, melt 1 tablespoon of butter and scramble 3 eggs. Season with salt and pepper. Set the eggs aside. We will use the same pan to cook the quesadilla. 
  2. Make a halfway cut on large flour tortillas from the center to the edge (cut a line from the center of the tortilla to the bottom edge). Gently fold the tortilla in 3 so it will leave folding marks to guide us where to put the fillings. 
  3. On the first area (the left side from the cut), spread 1/3 cup of refried beans evenly. Add the scrambled egg on top. Press gently on the eggs so they will stick to the refried bean. 
  4. On the rest of the area (2/3 of the tortilla), spread 1/2 cup of the cheese evenly.
  5. Lift the side with the beans and eggs and fold it towards the second area. And fold once more to make the 3 layers. 
  6. Set it aside and repeat with the rest of the tortillas to make 3 quesadillas. 
  7. Heat the pan with 1/3 tablespoon of butter on medium heat. Add the assembled quesadilla to the pan. Cook until it is golden brown, about 2 to 4 minutes. Carefully flip the quesadilla and cook the other side for a couple more minutes. 
  8. Serve with sour cream, guacamole, and/or hot sauce. 

Notes

  • If your tortilla is cold, it can crack and be difficult to fold. Microwave them for 10 to 15 seconds. This will make the tortilla easy to handle. 
  • Please follow the instructions and photos above (refer to the “Using the Tortilla Hack” section above) to assemble quesadillas. 
  • You can make this quesadilla ahead of time and keep it in the refrigerator for up to 4 days. 

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