For the salsa

1. In a bowl, combine black beans, corn, onion, jalapeno, cumin, cilantro, salt and lime juice. Be sure to drain the beans and corn well to remove any excess moisture before adding to the bowl.

For the quesadillas

1. In a large pan, scramble 8 eggs in a little butter or oil.
2. Add black bean salsa to the pan and stir gently to combine.
3. Place a thin layer of cheese on one half of each tortilla.
4. Divide the egg and bean mixture between the tortillas, top with more cheese and fold tortillas in half.
5. Wipe the pan clean, melt a small amount of butter in the pan and cook two quesadillas at a time for 3-4 minutes per side over medium heat until the cheese is melted and the tortilla is golden brown.

To freeze:

1. Transfer quesadillas to a cooling rack. Cut into triangles and let cool completely.
2. Place on a baking sheet and freeze 1-2 hours.
3. Wrap in saran wrap and place in a large ziploc bag to freeze.

To reheat:

1. Unwrap and place in a air fryer at 380 degrees F for 10-12 minutes, flipping once.
2. Add desired toppings before serving.