Ingredients
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4 large eggs, whisked
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½ teaspoon kosher salt
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1 tablespoon cilantro, chopped
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1 teaspoon oil
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¼ cup black beans, drained and rinsed
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½ cup shredded cheese, such as Mexican cheese blend, mozzarella, or cheddar
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4 flour tortillas
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Salsa, for serving
Instructions
Whisk the eggs and salt together in a bowl. Stir in the chopped cilantro.
2. Start the Omelet
Heat the oil in a 9-inch skillet over medium heat. Use a skillet that is slightly larger than your tortillas.
Pour half of the egg mixture into the pan, tilting the skillet so the eggs spread evenly.
Let the eggs cook for about 20 seconds.
3. Add the Beans
Sprinkle half of the black beans over the eggs. Continue cooking for another 20 seconds.
Use a spatula to gently loosen the edges of the omelet from the pan.
4. Build the Quesadilla
Sprinkle 2 tablespoons of cheese over the eggs. Place one tortilla on top.
Carefully flip the omelet onto a plate so the tortilla is underneath.
5. Finish Building
Slide the omelet back into the skillet, tortilla-side down.
Sprinkle another 2 tablespoons of cheese over the egg and top with a second tortilla.
Repeat the process with the remaining eggs, beans, cheese, and tortillas to make a second quesadilla.
6. Cook Until Golden
Cook for about 1 minute, gently pressing down with a spatula to help the cheese melt.
Carefully flip the quesadilla and cook the other side for about 30 seconds, or until the tortilla is golden and the cheese is melted.
7. Slice and Serve
Transfer the quesadilla to a cutting board. Cut into wedges and serve warm with salsa.
Notes
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Use a slightly larger skillet: This makes it easier to spread the eggs and fit the tortilla.
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Keep the heat at medium: This gives the eggs time to cook while helping the tortilla turn golden without burning.
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Don’t overload the filling: A moderate amount of beans and cheese makes the quesadilla easier to flip.
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Have everything ready: This recipe moves quickly once the eggs hit the pan, so prepare the tortillas and toppings beforehand.
