Wash and dry the fresh produce. Drain and rinse the beans. Tear the cheese into bite-sized pieces. Quarter the lime. Halve, pit and peel the avocado. Thinly slice the avocado and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Trim off and discard the ends of the radishes; thinly slice the radishes. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Pick the cilantro leaves off the stems; discard the stems.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the cooked aromatics to a small bowl. To the pot of remaining cooked aromatics, add the tomatillos and ¼ cup of water. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy. Remove from heat and stir in the juice of 1 lime wedge; season with salt and pepper to taste.

Once the salsa verde has cooked for about 5 minutes, in a large pan (nonstick, if you have one), combine the beans, reserved cooked aromatics and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the beans have softened; season with salt and pepper to taste. Transfer to a bowl. Using a fork, smash the cooked beans. Wipe out the pan.

Place the tortillas on a clean, dry work surface. Divide some of the beans (you will have extra) and the cheese between 2 of the tortillas; top each with one of the remaining tortillas.

In the pan used to cook the beans, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 3 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the cooked quesadillas between 2 dishes, top with sea salt and set aside in a warm place. Wipe out the pan.

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs into the pan, keeping them separate. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Season with salt and pepper. Top each cooked quesadilla with a spoonful of the remaining beans and a fried egg. Garnish with the avocado, radishes, cilantro, salsa verde and remaining lime wedges. Enjoy!