Black-Bean Quesadillas

• 1 (19-ounce) can black beans, rinsed and drained
• 1 (8-ounce) bag mixed grated "taco cheese"
• 1 1/4 cups chopped cilantro, divided
• 1 cup chopped white onion, divided
• 8 (10-inch) flour tortillas
• 1 tablespoon vegetable oil, divided
• 2 large tomatoes, quartered
• 1 to 2 teaspoons hot sauce
• Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

1. Heat dry grill pan over medium heat until hot.
2. Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion.
3. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.
4. Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total.
5. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.
6. Meanwhile, pulse tomatoes, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped.
7. Serve salsa with quesadillas.

black beans, taco cheese, cilantro, white onion, flour tortillas, vegetable oil, tomatoes, hot sauce, grill pan

Taken from www.epicurious.com/recipes/food/views/black-bean-quesadillas-239962 (may not work)