Ingredients
- 8 large eggs
- 1/2 cup full-fat cottage cheese (I always use Good Culture)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts divided
- 1/4 cup chopped fresh cilantro leaves and tender stems
- 8 10-inch flour tortillas (likely labeled burrito-sized; I love Vista Hermosa)
- 2 (15-ounce) cans black or pinto beans (or one of each), drained, rinsed, and patted dry
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 4 creamy spreadable cheese wedges, such as Laughing Cow
- 12 ounces shredded cheddar Monterey jack, or pepper jack cheese (3 cups), divided
- diced avocado and salsa, for serving
Instructions
- Preheat the oven to 450°F.
- In a large bowl, whisk together the eggs, cottage cheese, 1/2 teaspoon salt, and several grinds pepper.
- Heat a drizzle of oil in your largest nonstick skillet over medium heat until shimmering. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Pour in the eggs.
- Using a rubber spatula, gently sweep the eggs from the edges of the pan towards the center. Continue to cook, pushing and folding the eggs to form large, fluffy curds, until mostly set, 3 to 4 minutes (they will finish cooking from the residual heat).
- Remove from the heat, stir in the scallion greens and cilantro, and let cool to room temperature.
- Wash and dry the bowl used for the eggs. Add the beans and season with the cumin, garlic powder, chili powder, and 1 teaspoon salt. Toss and season with more salt to taste.
- Coat a standard half sheet pan (18"x13") with a drizzle of olive oil. Spread half a cheese wedge onto each tortilla. Arrange 6 tortillas around the edges of the pan, placing them so half rests on the pan and the other half hangs over the sides (2 along each long side and 1 on each short end). Place one more tortilla in the center so the sheet pan is fully covered with no gaps.
- Sprinkle half the cheese over the tortillas, then layer on the beans and scrambled eggs. Top with the remaining cheese. Place the last tortilla in the center, then fold the overhanging tortillas up and over the filling, starting with the ones on the long sides and finishing with the two on the ends. (You shouldn't be able to see any of the filling). Drizzle with a little more oil.
- Set a second rimmed baking sheet on top of the quesadilla and press down to flatten. Bake with the quesadilla sandwiched between the two sheets for 20 minutes, then remove the top sheet and continue baking until golden brown, 10 to 15 minutes more.
- Carefully tip the quesadilla onto a cutting board so the bottom is facing up. Cut into 8 squares with a pizza cutter or sharp knife and serve with avocado and salsa.
To freeze: let the squares cool completely, then wrap individually in foil. Transfer to a freezer bag and freeze for up to 2 months.
To reheat in the oven: Bake (still wrapped in foil) at 350°F until thawed and heated through, 25 to 30 minutes.
To reheat in the air fryer: Remove foil and microwave, flipping halfway, for 2 minutes. Air fry at 350°F until crispy and heated through, 3 to 5 minutes.
Inspired by AllRecipes and The Kitchn.