Huevos Rancheros Quesadilla

We're really into making breakfast here at home. You know that feeling when you wake up and have a super good plan for breakfast in mind or something already made ahead that you know is going to be, like, the best? That's the goal.

Sometimes it's just cereal, though. Or peanut butter on a banana before a run. If we're really fortunate to have both the inclination and the time, it's the gold standard: PANCAKES! WAFFLES! MONKEY BREAD! We save those for the weekend.

But this, we hadn't ever made before now. It was inspired by half a can of black beans sitting open in the fridge and a sleepyhead's idea of what would be better than just eggs on top of a tortilla.

Huevos Rancheros Quesadilla

2 teaspoons olive oil (divided)
1 12-inch tortilla
2 1/2 ounces smoked Mozzarella cheese (shredded)
4 large eggs
1 16-ounce jar of black bean salsa
1 large avocado (sliced)
Chives (chopped; to garnish)
Mexican hot sauce (to garnish)

In a large cast-iron skillet over medium heat, add 1 teaspoon of olive oil and the tortilla. Add cheese to one half of the tortilla and fold. Cook for 3 minutes per side or until the tortilla is golden and the cheese is melted. Remove the quesadilla from the pan, cut it in half, and place each half onto a large plate.

In the same skillet  add the remaining olive oil and crack the eggs into the pan. Cook eggs until the bottom of the egg is crispy and the whites have set; this should take 4 to 5 minutes. Remove 2 eggs and place them atop one half of the quesadilla. Repeat with the remaining 2 eggs.

In the same skillet, pour the salsa onto the hot surface and heat the salsa through. This should only take a minute or so. Spoon a generous amount of black bean salsa on top of the eggs on each plate. Garnish with sliced avocado, chopped chives, and hot sauce. (Makes 2 servings.)