Preheat oven to 375 degrees.

Prepare a 12” x 18” baking sheet (with sides, mixture will rise to about ¼ inch) with spray or brushed oil.

Beat the eggs with a fork and set aside.

Cook the diced pepper in a skillet until slightly tender (about 4 minutes).

Assemble the olives, black beans, cooked peppers, green onions and herbs on the sheet evenly and pour the eggs over the top. Add salt and pepper to taste.

Bake for about 15 minutes. The eggs should be set and light golden brown on top. When you shake the pan, the eggs shouldn’t jiggle.

Allow the mixture to cool for easy handling then use a bowl to cut circles to fit your tortillas. I used a bowl with a 5” diameter. A yogurt container is slightly smaller and could also work.

Prepare another baking sheet or two with spray or brushed oil and lay out the tortillas barely touching.

Sprinkle 2 tablespoons of cheddar cheese on each tortilla and place an egg circle on top.

Return the pans to the oven for about 4 minutes until the cheese melts.

Fold the tortillas in half while still warm.

Allow to cool then individually wrap in freezer paper to store. Label the parcels and be sure to include a date. To maximize freshness, store the packets in a container with a tight lid or in a large freezer bag.

Notes: Using the pan size recommended you will be able to get six neat circles and two half circles (7 quesadillas). But there will be scraps leftover. You can either eat these scraps right away (with salsa and avocado slices, perhaps) or you can fit them like puzzle pieces onto more tortillas (it’s not that hard, but not quite as pretty) to create 3 more quesadillas.

Quesadillas will last up to three days in the refrigerator but if you wrap and freeze them right away, they will last up to a couple of months. To reheat, cook them in the microwave for about two minutes, making sure that the middle gets hot. You can also reheat in a skillet or toaster oven.