Crispy Whole Wheat 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 Whole Wheat Scrambled Egg and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Scrambled Egg and Black Bean Quesadilla

Enjoy a satisfying and flavorful quesadilla that balances soft scrambled eggs with hearty black beans, all nestled in a crispy whole wheat tortilla. This dish offers a delightful fusion of textures and a savory kick from a sprinkle of low-fat cheese and a dollop of fresh salsa.

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NUTRITION

469kcal
Protein
31.5g
Fat
20g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup canned black beans (rinsed and drained)

1 whole wheat tortilla

1/4 cup low-fat shredded cheese

2 tbsp fresh salsa

1 tsp olive oil

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PREPARATION

  • 1

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

  • 2

    Beat the eggs in a bowl and pour them into the skillet. Gently scramble until softly set.

  • 3

    Warm the whole wheat tortilla in another pan or microwave for a few seconds until pliable.

  • 4

    Spread the scrambled eggs evenly over the tortilla, then layer the rinsed black beans on top.

  • 5

    Sprinkle the low-fat shredded cheese over the filling, and add salsa as desired.

  • 6

    Fold the tortilla in half and place it back in the skillet. Cook for 2-3 minutes on each side until the tortilla turns crispy and the cheese melts.

  • 7

    Remove from heat, slice, and serve immediately.

Crispy Whole Wheat 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 Whole Wheat Scrambled Egg and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Scrambled Egg and Black Bean Quesadilla

Enjoy a satisfying and flavorful quesadilla that balances soft scrambled eggs with hearty black beans, all nestled in a crispy whole wheat tortilla. This dish offers a delightful fusion of textures and a savory kick from a sprinkle of low-fat cheese and a dollop of fresh salsa.

NUTRITION

469kcal
Protein
31.5g
Fat
20g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 cup canned black beans (rinsed and drained)

1 whole wheat tortilla

1/4 cup low-fat shredded cheese

2 tbsp fresh salsa

1 tsp olive oil

PREPARATION

  • 1

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

  • 2

    Beat the eggs in a bowl and pour them into the skillet. Gently scramble until softly set.

  • 3

    Warm the whole wheat tortilla in another pan or microwave for a few seconds until pliable.

  • 4

    Spread the scrambled eggs evenly over the tortilla, then layer the rinsed black beans on top.

  • 5

    Sprinkle the low-fat shredded cheese over the filling, and add salsa as desired.

  • 6

    Fold the tortilla in half and place it back in the skillet. Cook for 2-3 minutes on each side until the tortilla turns crispy and the cheese melts.

  • 7

    Remove from heat, slice, and serve immediately.