Recipe
Spinach, Bean & Egg Quesadilla
High-protein quesadilla with beans, egg, and greens — ready in about 5–7 minutes.
Quick facts
- Yield
- 1 serving
- Preparation
- About 5 minutes
- Cooking
- About 5–7 minutes
- Equipment
- Skillet or frying pan, Spatula
- Storage
- Best eaten immediately; refrigerate leftovers up to 2 days
- Tags
- Quick meal, High protein, Single serving, Low cleanup
Ingredients
Main
- 1 low-carb tortilla
- ½ cup black beans, drained
- 1 egg, optional but recommended
- Handful spinach, bell pepper, onion
- Small handful shredded cheddar
- Pinch salt and pepper, tiny splash oil
Equipment
- Skillet or frying pan
- Spatula
Instructions
-
Heat the pan
Heat pan on medium with a small amount of oil.
-
Scramble the egg
Scramble egg for 30–60 seconds, then push to the side.
-
Warm the filling
Add beans, peppers, and onion. Warm for about 1 minute.
-
Wilt spinach
Add spinach and let it wilt.
-
Add tortilla
Place tortilla in pan.
-
Fill and fold
Add filling and cheese. Fold tortilla in half.
-
Crisp both sides
Cook 2–3 minutes per side until golden.
-
Serve
Cut in half and serve hot. Works well for a quick lunch or late breakfast.
Storage and reheating
- Best served immediately while the tortilla stays crisp.
- Refrigerate any leftovers within 2 hours and reheat in a dry pan or skillet.
Safety and allergen notes
- Wheat (tortilla)
- Egg (optional)
- Dairy (cheese)
Adjust ingredients, portions, and cooking methods based on your needs, allergies, health status, and equipment.
Substitutions
- Skip the egg for a bean-and-veg version.
- Use any tortilla you tolerate.