Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 red bell pepper (seeded and diced)
  • 1/2 cup black beans
  • 4 eggs
  • 4 egg whites
  • 6 tablespoons water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 whole wheat tortillas
  • 1/2 cup grated Cheddar cheese
  • 2 tablespoons minced cilantro
  • salsa (for serving)

Instruction

  • Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
  • Add the black beans and stir to combine.
  • In a medium-sized bowl, whisk together the eggs, egg whites and water.
  • Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
  • Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
  • When the bottom is golden brown, flip the quesadilla and brown on the other side.
  • Remove from the pan, cut into thirds and serve with salsa.
  • Repeat with the remaining tortillas, cheese, egg mixture and cilantro.