Instructions: In heavy skillet heat 2 tablespoons oil over moderately-high heat until hot but not smoking and saute chopped onion with salt to taste until softened and golden. Add cumin and cook, stirring, 1 minute. Add beans and water and cook, stirring and mashing, until beans are hot and coarsely mashed, about 5 minutes. Season bean mixture with salt and pepper.

Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of bean mixture and 1/3 cup Monterey Jack, spreading evenly. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.

In a large saute pan, over medium heat, cook quesadillas until golden brown on each side. When complete, top the quesadillas with the remaining bit of cheese. Transfer quesadillas to a cutting board and cut into wedges. Top wedges with pickled onion and coriander sprigs.

For the Pickled Onion: In a small saucepan simmer ingredients for 2 minutes and transfer to a bowl. Chill onion, covered.

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