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Photo of Veggie breakfast quesadilla by WW

Veggie breakfast quesadilla

6
Points® value
Total Time
11 min
Prep
5 min
Cook
6 min
Serves
1
Difficulty
Easy

Ingredients

Egg

2 large

Chili powder

¼ tsp(s)

Garlic powder

¼ tsp(s)

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Cooking spray

1 spray(s)

Shredded reduced-fat Mexican-style cheese

⅓ cup(s)

Low-carb, high-fiber tortilla wraps

1 tortilla(s)

Canned pinto beans

¼ cup(s)

Bell pepper

3 tbsp(s)

Red onion

2 tbsp(s), chopped

Salsa verde

2 tbsp(s), plus more for garnish

Instructions

  1. In a medium bowl, whisk together the eggs, chili powder, garlic powder, salt, and pepper.
  2. Coat a medium nonstick skillet with cooking spray. Heat on medium. Add the eggs. Cook 2 to 3 minutes, without stirring, until the edges are set. Sprinkle the cheese on top. Place the tortilla on top.
  3. Let eggs cook another minute. Gently slide eggs around in pan to release. With a large spatula, carefully flip tortilla and egg over in one piece.
  4. Sprinkle the beans, peppers, and onion down the center of the tortilla. Drizzle with the salsa. Fold tortilla over to form a half circle. Toast, pressing down, for 1 minute. Flip quesadilla over to toast other side. Serve with additional salsa, if desired.
  5. Serving size: 1 quesadilla

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