Veggie breakfast quesadilla
6
Points®
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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