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Breakfast Quesadillas With Scrambled Eggs

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3-4 vegan gluten-free large corn tortillas

4 eggs

1/4 cup canned black beans rinsed and drained

1 to mato chopped

2 tablespoon chopped red onion

2-4 tablespoon coconut milk

2 tablespoons chopped cilantro

1-2 tablespoons extra virgin olive oil

salt/pepper to taste

1/2 avocado thinly sliced

drizzle of lime juice


In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix

Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan

Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.

Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half

Heat remaining oil over medium heat and add the folded in half tortilla

Cook on both sides until browned. Repeat with remaining tortillas

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