2 Tbsp. mild chunky salsa
1 Tbsp. chopped green onion
1 Tbsp. chopped cilantro
1 cup shredded Pepper Jack cheese
8  tortillas
1 tablespoon butter

Mash beans slightly; combine with salsa, green onion, cilantro and cheese.
Divide mixture on 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Cook quesadillas in buttered skillet on medium to medium-low heat until browned, 2 to 3 minutes on each side. Cut into wedges before serving.