| 1. |
Cook bacon according to package directions, either in a pan with nonstick spray or in the microwave. Once cool enough to handle, roughly chop and set aside. |
| 2. |
Bring a medium-large pan (at least the size of the tortilla) sprayed with non-stick spray to medium heat. Add peppers and onion and cook until softened, about 3 minutes. |
| 3. |
Add egg substitute and scramble until fully cooked. Transfer mixture to a bowl and set pan aside to cool. |
| 4. |
Add bacon, beans, 1 tablespoon sour cream and salsa verde (not the regular salsa) to the egg-scramble bowl. If you like, add cilantro as well. Lightly mix and set aside. |
| 5. |
Clean and dry the pan, spray with non-stick spray, and bring to medium-high heat. Place tortilla flat in the pan and sprinkle evenly with cheese. |
| 6. |
Spoon egg mixture over one half of the tortilla, fold the other half over the mixture to form the quesadilla, and then press down with a spatula to seal. |
| 7. |
Cook until both sides are crispy, about 2 minutes per side. (Flip very carefully.) |
| 8. |
Plate your quesadilla and cut it into triangles. Top with salsa and a tablespoon sour cream. Enjoy!
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