Prep the ingredients: finely chop the onions, red bell pepper and jalapeno and set aside. Drain the baked beans in a colander and gently rinse under cold water. Leave the beans to drain in the colander. Grate the cheese if you haven’t done so already and set aside
Make the soft scrambled eggs: break the eggs into a bowl, whisk to break the yolk and season with salt, pepper and herbs if using. Whisk for another minute until combined, light and fluffy.
Place a medium-large skillet on medium heat, add butter and leave to melt. Pour the whisked eggs mixture into the hot skillet and swirl until the eggs cover the bottom of the skillet. Let it sit for about 15 to 20 seconds without stirring, this is just to let the egg set slightly before stirring.
Gently stir the eggs, lifting the cooked one over to the top to loosen the uncooked one, let the uncooked egg mixture set for another 10 seconds or so and fold over again. Repeat this until the egg is softly set. Transfer the egg to a plate and move on to assembling the quesadilla
On a low-medium heat, place a non-stick skillet, add the flour tortilla, then layer one half of the tortilla with the rest of the filling. Start with some shredded cheese, beans, peppers, onions, scrambled eggs, and more cheese.
Fold the other half of the tortilla over the one that is filled and gently press together then cook on each side until golden and cheese melted. (be careful when flipping the quesadilla so that the filling doesn’t pour out)
Repeat the process until you have exhausted the ingredients and tortilla wraps. Slice each quesadilla into 2.
Serve immediately with sour cream, salsa, ketchup, or any other dip of choice. Enjoy