Mexican · 15 min
Savoury Spinach & White Bean Scramble Breakfast Quesadilla
- 15 min
- 2–6 servings
- 471 kcal / serving
A warm, filling scramble folded into tortillas, with wilted spinach, creamy beans, and melted cheddar. It comes together quickly for weeknights and yields a satisfying, easy-to-eat meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (15 oz) cancannellini (white kidney) beans
- ⅛ (8 oz) blockcheddar cheese
- 3eggs
- 2large flour tortillas
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
Dairy, eggs & chilled
- ⅛ (8 oz) blockcheddar cheese
- 3eggs
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- ½ (15 oz) cancannellini (white kidney) beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cannellini (white kidney) beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| cheddar cheese | ⅛ (8 oz) block | ¼ (8 oz) block | 0.375 (8 oz) block |
| eggs | 3 | 6 | 9 |
| large flour tortillas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and drain the beans in a colander and let them drain a bit longer.
- Rinse the spinach if needed and chop it roughly.
- Set a large nonstick skillet over medium heat to warm.
- Beat the eggs with salt and pepper in a bowl until just combined.
- When the pan is hot, add a light drizzle of oil and spread to coat the bottom.
- Add the spinach, season with salt and pepper, and cook until it wilts, about 1–2 minutes.
- Stir in the beans, then pour in the eggs and scramble, moving the mixture from the edges to the center until just set.
- Grate the cheddar cheese.
- Lay the tortillas on a clean surface and distribute the cheese and egg mixture on one half of each tortilla; fold over to close.
- Wipe the skillet clean, heat again with a touch of oil, and cook the assembled quesadillas until golden on both sides, flipping once.
- Cut each quesadilla into wedges and divide between plates for serving.
Two tips
- Prep the spinach and beans earlier and refrigerate separately for quick assembly.
- Serve with a spoonful of salsa or hot sauce on the side for a little extra kick.
Nutrition per serving
- Calories
- 471 kcal
- Protein
- 23 g
- Carbs
- 48 g
- Fat
- 21 g
- Fiber
- 6 g
- Sodium
- 778 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.