Warm the beans. In a small skillet over medium heat, add a drizzle of oil and the black beans. Season with a pinch of salt, pepper, and cumin (or taco seasoning). Cook 1–2 minutes until warmed and slightly fragrant. Set aside.

Beat the eggs. Crack 2–3 eggs into a bowl. Add a pinch of salt and pepper. Whisk until the yolks and whites are fully combined and slightly frothy. This helps create fluffy curds.

Scramble gently. Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs. Using a spatula, push them slowly from the edges to the center, forming soft folds. Cook just until set and still a bit glossy. Transfer to a plate. They’ll finish cooking inside the quesadilla.

Assemble the quesadilla. Wipe out the skillet and return it to medium heat. Add a light slick of butter or oil. Place a tortilla in the pan. Sprinkle half the cheese over one half of the tortilla (or over the entire tortilla if using two). Add the eggs and black beans in an even layer. Top with any add-ins and the remaining cheese.

Fold and toast. Fold the tortilla in half over the filling, or top with a second tortilla. Press gently with a spatula. Cook 2–3 minutes per side until the tortilla is golden and crisp and the cheese is melted. Adjust heat to avoid scorching.

Rest and slice. Transfer to a cutting board and let it rest for 1 minute. Slice into wedges. Serve with salsa, a dollop of sour cream or Greek yogurt, and fresh cilantro. A squeeze of lime brightens everything.