Ingredients

2pcseggs

1tspolive oil

1cupspinach roughly chopped

¼cupcooked black beans

1whole grain tortilla

½cupmelty shredded cheesedivided

hot saucelike Cholula

1large avocadodiced

1tbspfresh lime juice about 1 small lime, juiced

2tbspwhite onion or radishes, finely chopped

3 tbspfresh cilantro

1garlic clovepressed or minced

½tspground coriander

⅛tspsea salt

Preparation

Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.

Scramble the eggs in a small bowl. Season with a couple of dashes of hot sauce and a dash of salt.

Heat the olive oil in a medium-sized skillet over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes.

Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes.

Transfer the mixture to a bowl to pause the cooking process.

In a large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with cheese.

Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla to halve over the toppings.

Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula.

Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes.

Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again.

Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.

Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife.

Serve with guacamole.