Bacon 'n Egg Quesadilla

This recipe came from Rachel Ray's magazine. At first I thought it was really weird, but the more I looked at the recipe, the more I started liking it. I'm glad I made it because Aubrey and I both loved it. Her magazine says that 2 quesadillas are 1 serving, but we got full with just one. I just flipped the top of the quesadilla open so I could get the "fillings" in the picture, but I just served it like a regular quesadilla folded in half.

Ingredients:
8 medium flour tortillas2 hass avocados
1 tbsp fresh lemon juice
Salt and pepper
½ pound bacon
8 large eggs
9 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5 ounce can black beans, rinsed

Directions:
Place tortillas in oven in 2 stacks; heat to 200-degrees. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tbsp bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with ¼ cup cheese; top with beans, 1 egg and bacon strips; then fold to enclose.
In the same skillet, heat 1 tbsp bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.