Cook the bacon and set aside

Drain the grease into a ramekin and let it settle

Wipe the pan to remove any charred bits

Add back a teaspoon of the bacon fat

Place the sliced onions in the pan over medium-low heat and let them cook slowly

Rinse and drain the black beans

Add them to the pan with the onion

Add ½ the salsa to the pan by dropping dollops of it all around

Mix the eggs with a whisk until bubbly

Add the eggs to the pan also

Cook like you would an omelet scraping down the sides of the pan with a spatula and lifting the cooked egg. (Don’t worry if you can never get an omelet to look perfect, this is all hidden inside the quesadilla.)

Heat a second pan on medium-high and pour some of the bacon-grease into it- just enough to coat the bottom, you do not want greasy quesadillas.

While the pan is heating, divide the egg mixture in half and flip it.

Place a little of the cheese in the egg mixture and most of it on the tortilla

Scoop half the egg mixture onto the first tortilla and top it with another tortilla.

Press down and hold it for a moment, (you can then place a press on it or another heavy bottom pan).

Check for browning on the bottom, when you think it is perfect flip it and brown the other side.

Repeat for the second quesadilla.

Slice into quarters and serve with the avocado, bacon, cilantro, and jalapeno.

Place the rest of the salsa in a separate bowl for spooning over as desired.