Mexican Breakfast Quesadilla

Holy moly. I forgot how much I LOVE these. Close your eyes, bask in the flavors, savor every bite kinda love. It’s actually probably fairly obnoxious to watch me eat them. But what can I say, they are just that good.

Breakfast quesadillas have been a favorite of mine since about the time I started cooking for myself. They pretty much got me through college. Cheap ingredients that keep well? What college student doesn’t love that! Plus, it’s a one pan dish that is done in no time. I have come up with just about every variation you can think of, but my favorite by far is the Mexican version. The black beans really make it a hearty dish and push it past breakfast food to a decent lunch or dinner option as well.

Admittedly, my recipe has changed over the years. I can now afford to throw in fresh foods like mushrooms, red peppers and herbs, but the basics are the same. I hope you enjoy it as much as I do!

Mexican Breakfast Quesadilla

Serves 3-4   |    Total Time: 25 mins.


Salt & Pepper
1 red pepper, diced
2 cups mushrooms, sliced
1 garlic clove, crushed (optional)
2-3 T. canned jalapeños, finely diced
1 small onion, finely diced
15 oz. can black beans, rinsed
Pinch of cumin, cayenne pepper and chili powder
Small bunch of fresh cilantro (approx. 2 T. chopped) (optional)
1 lime
6 eggs
1 T. milk
3-4 large flour tortillas
1 cup grated cheese (to taste)


1.  In a medium bowl, add beans, jalapeños, onion, spices, cilantro and lime juice. Mix together and season with salt and pepper. 

2.  In a medium nonstick pan on medium heat, sauté the mushrooms until they begin to sweat. Add red pepper and garlic and continue to sauté both until the mushrooms begin to brown. Remove and set aside. 

3.  Whisk eggs together with a splash of milk or water, season with salt and pepper. Add a small knob of butter to the pan and scramble the eggs on low medium heat until cooked. Remove and set aside. 

4.  Wipe pan with a paper towel. Add a small knob of butter, place tortilla in pan, sprinkle desired amount of grated cheese over entire tortilla, add egg, bean mixture and sautéed veggies to one side. Fold tortilla over and cook until on each side until golden brown about 1-2 minutes. Repeat with the rest of the ingredients. 

**If making it for lots of people, place them in the oven on low heat while you make the rest. 

5.  Serve with salsa, sour cream, hot sauce and more lime.

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