TORRIE WILSON
FIT
LIFESTYLE
Morning

Scrambled Egg & Veggie Quesadilla

20/06/2016

Ingredients:

3-4 large corn or flour tortillas
2 whole eggs
4 egg whites
1/4 cup canned black beans, rinsed and drained
1 tomato, chopped
2 tablespoon chopped red onion
2-4 tablespoon coconut milk
2 tablespoons chopped cilantro
1-2 tablespoons extra virgin olive oil
salt/pepper to taste
1/2 avocado, thinly sliced
drizzle of lime juice

Directions:

In a bowl combine eggs, egg whites, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix.
Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan.
Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining tortillas.

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