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Diabetic Breakfast Quesadilla with Black Beans

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Ingredients

Adjust Servings:
1/4 cup Egg Product Refrigerated or frozen - thawed
1/8-1/4 - tsp Southwest chipotle seasoning blend Salt Free
1 Whole-wheat tortillas
2 Tablespoons Mozzarella Cheese Shredded part-skim
2 Tablespoons Black Beans Canned no-salt-added, rinsed and drained
2 Tablespoons Pico de Gallo (optional) Refrigerated fresh Pico de Gallo, chopped tomato, or salsa

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Diabetic Breakfast Quesadilla with Black Beans

Cuisine:

I began making these breakfast quesadillas a few month back. They really have it all. The black beans and eggs pack a punch of protein, filling my growling tummy and helping my muscles to rejuvenate.

  • 15
  • Serves 1
  • Easy

Ingredients

Directions

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I began making these breakfast quesadillas a few month back. They really have it all. The black beans and eggs pack a punch of protein, filling my growling tummy and helping my muscles to rejuvenate.

The whole wheat tortilla provides enough good carbs to refill the ol’ energy stores. And the fresh Pico de Gallo, and cheese?

There’s a lot to be said for Breakfast Quesadilla with Black Beans… Vitamins, flavor and gooey-ness.

In Mexican cuisine, pico de gallo, also called salsa fresca, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice. Other ingredients, such as shrimp, or avocado, are also sometimes added.

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Steps

1
Done

Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge.

2
Done

Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath.

3
Done

Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.

4
Done

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.

5
Done

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.

6
Done

If desired, top with additional pico de gallo.

Diabetic Exchanges
Starch (d.e): 1.5; Lean Meat (d.e): 2

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