Breakfast Quesadillas

Mix all the spices together in a small bowl, EXCEPT the black pepper and half of the salt. Set aside.

Add 1 Tbs. of oil to large nonstick skillet on Medium Heat. Add onions. Cook for about 3 minutes or until they start to soften. Add the Corn, Minced Garlic, and the all the Spices in the bowl. Cook, stirring occasionally, until softened - about 4 Minutes. Place into a bowl and set aside.

In a Large Bowl, Add Eggs, Milk, the remaining 1/4 tsp. of Salt, and the Black Pepper. Whisk until mixed. In the same Skillet, Over Medium Heat, add the other Tbs. of Oil. Cook Eggs, stirring frequently, until done - about 4 Minutes. Turn heat down to Low.

Add the Veggies back into the skillet with the Eggs. Add the can of Black Beans & Stir to combine. Transfer to a large bowl & cover to keep warm.

If necessary, wipe out the skillet. Spray skillet with cooking oil, or just evenly spread on a small amount of oil. Turn up heat to Medium to Medium High. While pan is heating, assemble quesadillas. Lay one tortilla on a plate, layer a small portion of cheese on it, enough to cover tortilla but leaving an inch or so border around the edge. Add about a tenth of the egg mixture, again leaving an inch border. Add another layer of cheese, and then top with second tortilla.

Carefully add assembled quesadilla to the hot pan. Cook about 6 - 7 Minutes on each side, or until golden brown and cheese is melted. Repeat process for the remaining quesadillas.

Enjoy with your favorite sides and toppings; Salsa, Sour Cream, Avocados, etc. I love eating mine with Sriracha Sauce.