Grace Elkus Bianconi

0 Preheat the oven to 450°F. 
1 In a large bowl, whisk together the eggs, cottage cheese, 1/2 teaspoon salt, and several grinds pepper. 
2 Heat a drizzle of oil in your largest nonstick skillet over medium heat until shimmering. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Pour in the eggs. 
3 Using a rubber spatula, gently sweep the eggs from the edges of the pan towards the center. Continue to cook, pushing and folding the eggs to form large, fluffy curds, until mostly set, 3 to 4 minutes (they will finish cooking from the residual heat). 
4 Remove from the heat, stir in the scallion greens and cilantro, and let cool to room temperature.
5 Wash and dry the large bowl used for the eggs. Add the beans and season with the cumin, garlic powder, chili powder, and 1 teaspoon salt. Toss and season with more salt to taste. 
6 Coat a standard half sheet pan (18"x13") with a drizzle of olive oil. Spread half a cheese wedge onto each tortilla. Arrange 6 tortillas around the edges of the pan, placing them so half rests on the pan and the other half hangs over the sides (2 along each long side and 1 on each short end). Place one more tortilla in the center so the surface is fully covered with no gaps.
7 Sprinkle half the cheese over the tortillas, then layer on the beans and scrambled eggs. Top with the remaining cheese. Place the last tortilla in the center, then fold the overhanging tortillas up and over the filling (you shouldn't be able to see any of the filling). Drizzle with a little more oil.
8 Set a second rimmed baking sheet on top and press down to flatten. Bake with the quesadillas sandwiched between the two sheets for 20 minutes, then remove the top sheet and continue baking until golden brown, 10 to 15 minutes more. Cut into 8 squares with a pizza cutter or sharp knife and serve with avocado and salsa.