The Best Egg and Cheese Quesadilla
A simple and healthy meal you can make in minutes. Try this egg and cheese quesadilla with black beans for a quick breakfast or lunch.
Servings: 1
Equipment
- 1 medium non-stick pan
Ingredients
- 2 large eggs
- 1/4 cup egg whites or use a third egg
- 1/2 tsp taco seasoning
- cooking spray or olive oil
- 1 medium whole wheat tortilla or other high fiber tortilla
- 1/4 cup canned black beans drained and rinsed
- 1-2 Tbsp medium salsa
- 1/4 shredded cheese I prefer sharp cheddar
To Serve (optional)
- greek yogurt, salsa, avocado, green onion
Instructions
- Whisk eggs, egg whites, and taco seasoning together in a small bowl. Set aside.
- Heat your pan to medium heat. Coat with a thin layer of cooking spray or olive oil.
- Pour eggs into the pan.
- Immediately add your tortilla on top of the egg and gently press down with your fingers so they stick together. Cover and cook for 2-3 minutes or until eggs are set and can easily slide around the pan.
- Flip your tortilla.
- On one half, add black beans, salsa, and cheese. Fold the tortilla in half.
- Cook for 2-3 minutes uncovered or until the bottom of the tortilla is golden brown and crisp. Flip and cook until both sides are cooked and crispy.
- Transfer tortilla to a cutting board and let it rest for 5 minutes. Slice in half, transfer to a plate, and serve with whatever sauces/toppings you like. Enjoy!
Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 683mg | Potassium: 353mg | Fiber: 6g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 4mg