Breakfast Veggie Pocket

Name: Breakfast Veggie Pocket
Total time: 30
Yield: 1
Ingredients: 2 teaspoons olive oil; ½ red bell pepper, sliced; ¼ cup canned black bean, drained and rinsed; ¼ cup frozen corn, thawed; ½ small yellow onion, thinly sliced; 2 eggs; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup shredded cheddar cheese; 1 whole wheat tortilla, medium

Recipe by Tara Botwinick from tasty.co

Brunch 30 Mins.

Ingredients

1 servings

•

2 teaspoons olive oil
•

½ red bell pepper, sliced
•

¼ cup canned black bean, drained and rinsed
•

¼ cup frozen corn, thawed
•

½ small yellow onion, thinly sliced

•

2 eggs
•

¼ teaspoon salt
•

¼ teaspoon ground black pepper
•

¼ cup shredded cheddar cheese
•

1 whole wheat tortilla, medium

Instructions

Heat olive oil in a nonstick skillet over medium heat.
Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
Remove the vegetables from the pan and set aside.
Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
Enjoy!