In a small pot, warm the beans.

Heat olive oil in a sauce pan on medium heat. Add in chopped bell pepper and mushroom (and jalapeño if you’re using it), stirring until softened, about 5 min.

In a small bowl, whisk together the eggs, cumin, and cayenne. Pour mixture into the pan with the bell pepper and mushroom, cooking until eggs are at your desired level of firmness. Set aside.

On a separate pan, melt just enough butter on medium heat to coat the pan, then place 2 6” tortillas or 1 12” tortilla on the pan.

Sprinkle the cheese over the side of the tortilla that is facing up, and cook until the side on the pan is golden brown. Then, place the egg mixture and beans on top and the other 2 6” tortillas or the other 12” tortilla on top of that.

Flip, making sure to cook the other side of the quesadilla until golden brown.

Top with avocado, salsa, cilantro, and onion if you want!