INGREDIENTS
8 medium flour tortillas
2 avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces shredded pepper jack cheese
1-15.5 ounce can black beans, rinsed
DIRECTIONS
Place the torillas in the oven in two stacks; heat to 200 degrees. In a bowl, mash the avocados with the lemon juice, season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skilled, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. REserve teh skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat; add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesdillas, serve with the avocado mash.
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