Crispy Scrambled Egg and Black Bean Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Scrambled Egg and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Scrambled Egg and Black Bean Quesadilla

Enjoy a satisfying and crispy quesadilla featuring fluffy scrambled eggs, hearty black beans, melted low-fat cheddar, and fresh bell peppers and onions all nestled in a whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner, offering a balanced blend of protein and fiber with a delightful crunch.

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NUTRITION

502kcal
Protein
31.8g
Fat
22.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/2 cup Black Beans (130g, canned, rinsed)

1 Whole Wheat Tortilla (~50g)

1/4 cup Low-Fat Shredded Cheddar Cheese (~28g)

1/4 Red Bell Pepper (~30g)

1/4 Yellow Onion (~15g)

1 tsp Olive Oil (~4.5g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion. Sauté them in the skillet until they soften, about 2-3 minutes.

  • 3

    Add the black beans to the skillet and warm them for about 1-2 minutes. Season with a pinch of salt and pepper.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with the veggies and beans, and scramble until just set, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and evenly spread the scrambled egg mixture over one half.

  • 6

    Sprinkle the low-fat shredded cheddar cheese on top, then fold the tortilla in half to form a quesadilla.

  • 7

    Optional: For extra crispiness, lightly toast the quesadilla in the skillet for 1-2 minutes per side until golden and the cheese is melted.

  • 8

    Cut into wedges and serve immediately.

Crispy Scrambled Egg and Black Bean Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Scrambled Egg and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Scrambled Egg and Black Bean Quesadilla

Enjoy a satisfying and crispy quesadilla featuring fluffy scrambled eggs, hearty black beans, melted low-fat cheddar, and fresh bell peppers and onions all nestled in a whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner, offering a balanced blend of protein and fiber with a delightful crunch.

NUTRITION

502kcal
Protein
31.8g
Fat
22.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/2 cup Black Beans (130g, canned, rinsed)

1 Whole Wheat Tortilla (~50g)

1/4 cup Low-Fat Shredded Cheddar Cheese (~28g)

1/4 Red Bell Pepper (~30g)

1/4 Yellow Onion (~15g)

1 tsp Olive Oil (~4.5g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion. Sauté them in the skillet until they soften, about 2-3 minutes.

  • 3

    Add the black beans to the skillet and warm them for about 1-2 minutes. Season with a pinch of salt and pepper.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with the veggies and beans, and scramble until just set, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and evenly spread the scrambled egg mixture over one half.

  • 6

    Sprinkle the low-fat shredded cheddar cheese on top, then fold the tortilla in half to form a quesadilla.

  • 7

    Optional: For extra crispiness, lightly toast the quesadilla in the skillet for 1-2 minutes per side until golden and the cheese is melted.

  • 8

    Cut into wedges and serve immediately.