Cup of Yum
1. In a small sauté pan heat 1 tablespoon of olive oil over medium-high heat. Add the red pepper and cook for 2 minutes, stirring occasionally. Add garlic powder and a big pinch of salt, stir, and reduce heat to low. Cook for about 12 minutes, stirring occasionally, and adding a splash of water to the pan if it gets dry. The peppers will be charred and soft when finished.
2. In a separate sauté pan heat the remaining olive oil over medium flame. Add the red onion and cook for 6 minutes, stirring occasionally. Add the garlic, cilantro, and crushed red pepper, stir to combine and cook for another minute before adding the beans. Simmer on low for 12 minutes. Add salt and pepper according to taste.
3. While the beans are simmering away, make your eggs! In a medium size bowl, beat eggs, milk, water, salt and pepper until light and fluffy; about 2 minutes. Using a nonstick frying pan, melt 1 1/2 tablespoons of butter, and cook eggs over very low heat, stirring almost constantly. Cook until you reach desired consistency; I find this is about 4-5 minutes for us.

Assembly:

1. Heat a large skillet over medium flame until very hot!
2. While the pan is warming up, place a hearty portion of eggs, beans, peppers, cheese, scallions, and jalapeños on two tortillas. You can layer them anyway you like, but I do recommend beginning AND ending with the cheese; it's like glue in this recipe. Top with the remaining two tortillas and press down lightly.
3. Once the skillet is sufficiently hot, add 1 tablespoon of butter, then carefully add the quesadilla to the pan. Cook for 2-3 minutes on one side before CAREFULLY flipping over. Cook on the other side for an additional 2-3 minutes - or until the cheese has begun to melt and the tortillas are nice and crispy.
4. Add another tablespoon of butter and repeat with additional quesadilla. Add more butter if and when needed.
5. Cut quesadillas into 4 pieces, and top with smashed avocado and any other toppings you may be using. Serve at once!