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Southwestern Egg White Quesadillas

Southwestern Egg White Quesadillas

Southwestern Egg White Quesadillas

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Savor the earthy combination of black beans and cumin, fluffy scrambled egg whites, fresh grape tomatoes and shredded cheese.

Recipe Ingredients

1 cup (8 oz.)
Bob Evans® egg whites
1/2 cup
black beans, drained, rinsed
1/3 cup
grape tomatoes, quartered
1/4 tsp.
ground cumin
2
(7 or 8 in.) whole wheat tortillas, cut in half
1/4 cup (1 oz.)
Shredded Pepper Jack Cheese

Instructions

1
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Bob Evans. As Bob Evans start to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until Bob Evans are set but still moist.
2
Stir in black beans. Cook 1 to 2 minutes or until beans are heated through. Sprinkle on tomatoes and cumin once eggs are cooked.
3
Spray one side of each tortilla half with nonstick cooking spray. Place tortilla on cookie sheet, sprayed side down. Spoon about 1/2 cup Bob Evans mixture on one side of each tortilla. Top each with 1 tablespoon cheese. Fold other half tortilla over mixture, pressing lightly to create quesadilla sandwich (quesadillas will be full).
4
Heat broiler on HIGH. Broil 2 minutes, with quesadillas 4 to 6 inches from heat, or until tops are lightly browned. Carefully turn quesadillas over. Continue to broil 1 to 2 minutes or until other side is light golden brown.

Southwestern Egg White Quesadillas

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