Photo of Breakfast quesadilla by WW

Breakfast quesadilla

6 - 8
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
For a delightful start to a weekend morning why not try out this breakfast quesadilla. With black beans, avocado and vegies it will leave you feeling satisfied and ready to start the day!


Olive oil

2 tsp


1 medium, finely chopped

Red capsicum

½ medium, finely chopped

Ground cumin

¼ tsp

Canned black beans, rinsed, drained

1 can(s), (1 x 400g can)

Fresh coriander

2 tbs, chopped, plus extra sprigs to garnish

Wholemeal tortilla

4 small, (4 x 40g)

Grated light tasty cheese

cup(s), (40g)


¼ medium, thinly sliced

Baby spinach leaves

75 g

Oil spray

1 x 3 second spray(s)


  1. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook tomatoes, capsicum and cumin, stirring, for 6–8 minutes or until tomato has softened. Stir in beans and chopped coriander. Season with salt and pepper. Transfer to a bowl.
  2. Heat ½ teaspoon remaining oil in same cleaned pan over medium heat. Place 1 tortilla in pan and sprinkle with 1 tbs cheese. Top with one-quarter of the tomato mixture and one-quarter of the avocado. Sprinkle with another tablespoon cheese and top with another tortilla. Cook for 1–2 minutes or until base is golden. Carefully turn and cook for 1–2 minutes or until base is golden. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining ingredients to make 3 more quesadillas.
  3. Lightly spray same pan with oil and heat over high heat. Cook spinach, stirring, for 30 seconds or until starting to wilt. Serve quesadillas with spinach and extra coriander.


TIP: You can use red kidney beans instead of black beans.