1. Heat 5ml olive oil in a skillet over medium heat, then add 20g sliced onion and 30g red bell pepper. Sauté for 4 minutes until softened. Add 20g spinach, stir until wilted, then mix in 30g black beans with 1g ground sumac, a pinch of za’atar, salt, and black pepper to taste. 2. In a separate pan, fry two eggs to your preferred doneness. 3. Heat a clean skillet over medium heat and warm up the quesadillas for 1-2 minutes per side. 4. To assemble, layer each crisped tortilla with the warm bean-veggie mixture, fried egg, 15g shredded cheddar, avocado slices, a drizzle of 15g Greek yogurt, and 30g exotic salsa (like mango or mint-tomato). Sprinkle with a touch of extra za’atar if desired. 5. Serve immediately.