Preheat oven to 450F. Spray a 9 inch pie pan with non-stick cooking spray. Press the tortilla in the pie pan, then lightly spray the top of the tortilla as well. Set aside.
In a medium mixing bowl, place the chicken, black beans, onion and 1 cup of the cheese. Stir to combine. If you're using unseasoned shredded chicken, then add the seasonings to taste...since my crock pot chicken I used was already seasoned, I skipped this step.
Pour the chicken mix over the top of the tortilla. Sprinkle the cilantro over the top.
In a separate medium bowl, whisk together the eggs, milk, flour, salt and baking powder until all combined and blended. Pour over the top of the chicken mix.
Sprinkle the remaining cup of cheese over the top of the chicken mix.
Bake for 16-20 minutes, or until a knife inserted into the center comes out clean. Allow to cool for 5 minutes, then slice into wedges and serve.
You can eat it as is or top it with your favorite quesadilla toppings (some suggestions listed in the ingredient list).
