To begin, lightly spray a nonstick skillet with cooking spray and heat it over medium heat. Once the skillet is hot, pour in the eggs. After about 2 to 3 minutes, when the eggs are cooked through and no longer runny, sprinkle in the southwest chipotle seasoning blend.
Next, lay your whole-wheat tortilla flat on a clean surface or directly on the heated skillet for a quicker assembly. Spread the scrambled eggs evenly over half of the tortilla. Next, sprinkle 2 tablespoons of shredded mozzarella cheese over the eggs. After the cheese, scatter the rinsed and drained black beans on top.
Carefully fold the tortilla in half to cover the filling. Return the quesadilla to the skillet. Cook for about 2 to 3 minutes on each side, pressing gently with a spatula to ensure the ingredients inside heat through and the cheese melts to perfection.
Once the quesadilla is golden and crispy, transfer it to a cutting board. Allow it to rest for a minute or two before slicing it into wedges, making it easier to handle and serve.
