Dice the bell pepper and onion. Shred the cheese (or use pre-shredded to save time.) Set these aside. 

In a bowl, crack the 4 eggs, add a splash of milk, a splash of your favorite hot sauce and salt and pepper. Whisk together to combine. 

In a non-stick skillet, add 1/2 tbsp of butter of oil. Once melted on low/medium heat, add your egg mixture to the skillet. Using a rubber spatula, gently stir them around, letting them cook for 2-3 minutes. Once they're ALMOST done, add in the 1/2 cup of drained/rinsed black beans. Cook for an additional 1 minute. Put the eggs on a plate and set them aside. 

In the same pan, add a flour tortilla. For around one minute, let it warm up, flipping it every few seconds. Once it's warmed, add 1/2 of your egg mixture to half of the tortilla. Top it with green bell pepper, onion and half of the shredded cheese. Top with cilantro if desired. Flip the empty half on top of the half with the filling. Let it cook for 2-3 minutes. Then flip to the other side, letting it cook for 2-3 minutes or until crispy, golden brown and the cheese has fully melted. Repeat and use the rest of the ingredients to make the second quesadilla!

Eat immediately! Enjoy with salsa, sour cream, more cilantro or hot sauce!