Breakfast Veggie Pocket

• olive oil2 teaspoon
• red bell pepper½
• canned black bean1½ oz
• frozen corn1½ oz
• small yellow onion½
• egg2
• salt¼ teaspoon
• ground black pepper¼ teaspoon
• shredded cheddar cheese1 oz
• whole wheat tortillas1

Instructions

1. 1

   Heat olive oil in a nonstick skillet over medium heat.

2. 2

   Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.

3. 3

   Remove the vegetables from the pan and set aside.

4. 4

   Reduce heat to low, and eggs, and sprinkle with salt and pepper.

5. 5

   Cook, stirring constantly, until barely set, about 2 minutes.

6. 6

   Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.

7. 7

   Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.

8. 8

   Enjoy!