2 garden salsa egglife® wraps
¼ cup black beans, rinsed and drained
¼ cup shredded cheddar cheese
salt & pepper
optional: jalapenos, cherry tomatoes, guacamole
In a bowl, whisk together eggs with a pinch of salt and pepper until beaten.
Heat a non-stick skillet over medium heat and spray with cooking oil. Scramble eggs, then remove from heat and set aside.
Place 1 garden salsa wrap on the heated skillet and sprinkle half of the shredded cheese on top. Layer on scrambled eggs, black beans, and the remaining shredded cheese. Place remaining garden salsa wrap on top and press down gently to secure filling.
Cook quesadilla until lightly browned on both sides and cheese is melted, about 2 minutes per side.
Remove the quesadilla from the skillet and let cool for 1 minute before slicing into wedges.
Garnish with jalapenos and cherry tomatoes. Serve with guacamole for dipping, if desired.