Quesadillas with black beans
A golden, oven-baked quesadilla packed with scrambled eggs, beans, peppers, spinach, and gooey mozzarella, all wrapped in crisp tortillas. Perfect for sharing.
Updated : 25 August, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Rapeseed oil
8
Tortilla
1 tablespoon
Butter
6
Eggs
1 teaspoon
Smoked paprika
125 grams
Bell pepper
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
400
Black beans
50 grams
Spinach
200 grams
Mozzarella
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and lightly grease a large baking tray with 1 tablespoon of oil.
Step 2
Arrange 7 tortillas in the tray, overlapping slightly to cover the base while leaving the edges hanging over the sides. These overhanging parts will be folded later to seal the filling.
Step 3
In a frying pan, melt the butter over medium heat. Add the eggs, sprinkle with paprika, season with salt and pepper, and scramble gently for 3-4 minutes until just set. Transfer to a large bowl and stir in the peppers, garlic granules, onion powder, and black beans.
Step 4
Evenly spoon over the egg mixture. Top with spinach and finish with grated mozzarella. Place the last tortilla in the centre to cover the filling, then fold over the edges of the bottom tortillas to enclose everything.
Step 5
Brush the top lightly with the remaining oil and bake for 15-18 minutes until crisp and golden. Serve hot, straight from the oven.