Southwest Breakfast Quesadilla

By ccavaletti

Ingredients

• 1/4 cup refrigerated or frozen egg product, thawed
• 1/8 - 1/4 teaspoon salt-free southwest chipotle seasoning blend
• 1 whole wheat flour tortilla
• 2 tablespoons shredded part-skim mozzarella cheese
• 2 tablespoons canned no-salt-added black beans, rinsed and drained
• 2 tablespoons refrigerated fresh pico de gallo or chopped tomato
• Refrigerated fresh pico de gallo or chopped tomato (optional)

Preparation

Step 1

Scramble the eggs.

Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans, and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.

Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.