1. Combine (rinsed and drained) beans and salsa in a bowl and set aside.
2. Heat 2 tbsp of butter in a large non-stick skillet over medium heat.
3. Whisk eggs in a bowl until blended. Once butter is melted and starting to sizzle a little, pour eggs into skillet.
4. Use a rubber spatula to gently pull the eggs toward the center of the pan until eggs are almost set, remove from heat and set aside.
5. Heat electric griddle to 375F then grease the griddle lightly with butter.
6. Place as many tortillas as can fit (you may need to do two batches depending on the size of your griddle) on the griddle, then top with cheese. Top each with bean/salsa mixture, then some scrambled eggs, then more cheese. Top with another tortilla and press down with a large spatula.
7. Cook for 3-5 minutes, until bottom later of cheese is melting and the tortilla is beginning to brown. Use a large spatula to quickly flip the quesadilla. Cook for another 3-5 minutes.
8. Remove from heat and enjoy immediately or freeze to save for later.

Freezing instructions

1. After removing tortillas from the heat, allow them to cool completely before slicing into halves or quarters.
2. Then arrange on a parchment-lined baking sheet and place in the freezer for about 2 hours, until mostly frozen through. Then stack the tortillas in a large freezer bag or other freezer-safe container and store for up 4-6 months.

Reheating

1. To heat a quesadilla: preheat oven to 400F and wrap the quesadilla in foil. Then place straight on oven rack.
2. Cook for 20-25 minutes, until heated through.