Are you looking for a option to spice up breakfast? This spinach and white bean breakfast quesadilla do this! It’s a cheesy treat that tastes indulgent, but is certainly right for you. White beans are a good source of plant protein and fiber, so you’ll stay full until lunch. You’ll also sneak in an amount of greens, so you’ll be starting the day stuffed with calcium, iron, vitamin k nutrient, and vitamin-a, and you’ll get the B-vitamins, on account of the whole-wheat tortillas.

This quesadilla provide you with the nutrients?and also the energy?you must power by way of your day. Plus, it’s so delicious which you simply might begin making it for lunch some nights too!

Ingredients

• 3 teaspoons essential olive oil, divided
• 1 cup fresh spinach, chopped
• 1/2 cup cooked navy beans
• 3 egg whites, lightly whisked
• 1/4 teaspoon kosher salt
• 4 whole-wheat flour tortillas
• 1/4 cup diet plan . shredded cheddar cheese
• 1/4 cup low-fat shredded mozzarella cheese

Instructions

1. In a medium skillet, heat 2 teaspoons organic extra-virgin olive oil on medium heat. Add spinach and cook just until wilted. Remove any excess liquid, and add beans, egg-whites, and salt. Scrambled the mixture until eggs are cooked through.
2. Carefully eliminate the skillet and warm remaining one teaspoon of extra virgin olive oil on medium heat. Once hot, place one tortilla from the oil. Quickly sprinkle one half of the spinach and egg mix and top with 1 / 2 of the cheddar and part of the mozzarella cheese. Place second tortilla on the top. When cheese sets out to melt and the bottom tortilla initiated a policy of to brown, carefully flip the quesadilla to be able to the 2nd side. As soon as the second is browned remove from pan and let cool slightly before cutting and servings. Repeat the process with remaining tortillas and ingredients.