If  you have a griddle, you can cook quesadillas side by side and have your meal ready even quicker.

Makes 2 servings..

SPREAD:

6 tbsp canned refried pinto beans,divided

4 flour tortillas

SWEAT:

1/4 cup diced onion

1/4 cup chopped jalapeno

1 tsp vegetable oil

COOK:

4 eggs,divided

4 tsp vegetable oil,divided

Salt and pepper

1 cup shredded Monterey Jack cheese,divided

Spread 3 tbsp.refried beans on each of two tortillas leaving a 1/4 inch boarder.

SWEAT onion and jalapeno in 1 tsp oil in a small nonstick skillet over medium heat until vegetables soften,2-3 minutes; transfer vegetables to a bowl.

Cook 2 eggs in 2 tsp oil in same skillet over medium-low heat,covered,until egg white begins to set up, 1 1/2 to 2 minutes. Flip eggs and cook to desired doneness,Season with salt and pepper

COAT a large nonstick skillet with nonstick spray and set one of the bean-covered tortillas in the skillet. Top tortillas with half the sweated vegetables,2 eggs,1/2 cup cheese, and a plain tortilla.

Cook quesadilla until browned on both sides,3-5 minutes total. Repeat with reamaining ingredients.