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Breakfast Veggie Pocket
4.8
(354)
Cook Time
-
Total Time
-
Yield
1 serving
Ingredients
2 teaspoons olive oil
½ red bell pepper, sliced
¼ cup canned black bean (40 g), drained and rinsed
¼ cup frozen corn (45 g), thawed
½ small yellow onion, thinly sliced
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded cheddar cheese (25 g)
1 whole wheat tortilla, medium
Nutrition Info
Calories 645
Fat 33g
Carbs 55g
Fiber 7g
Sugar 12g
Protein 31g
How to Make It
1. Step
Heat olive oil in a nonstick skillet over medium heat.
2. Step
Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
3. Step
Remove the vegetables from the pan and set aside.
4. Step
Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
5. Step
Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
6. Step
Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
7. Step
Enjoy!
Tags
Vegetarian
High-Fiber
High-Protein
Brunch
Spatula
Tongs
Mixing Bowl
Whisk
Healthy
Easy
Breakfast
Cast Iron Pan
American
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