Step 1

Spread beans evenly on 1 tortilla. Top with pepper Jack cheese, arranging pieces as necessary to fit in one even layer. Top with second tortilla. With 2 1/2-inch round cutter, cut hole from center of quesadilla.

Step 2

Heat 10-inch nonstick skillet over medium heat. Add smaller (center-cut) quesadilla to skillet; cook 3 to 4 minutes, turning once, until cheese melts and quesadilla is toasted. Remove from skillet; set aside.

Step 3

Reduce heat to medium-low. Add larger quesadilla to skillet. Cook 1 minute; turn. Gently crack egg into hole in quesadilla. Drizzle egg with water. Reduce heat to low. Cover and cook 6 to 8 minutes or until egg yolk is firm, not runny. Sprinkle with avocado, queso fresco cheese and cilantro. Serve with salsa.