Instructions: Preheat the oven to 500 degrees.

In a saucepan combine the red onion, vinegar, pickling spices and salt and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally. Transfer mixture to a bowl and chill.

In a heavy skillet heat 2 tablespoons of the olive oil over moderately-high heat and cook the onion until tender and golden. Add the cumin, salt and pepper and cook until the aroma of the cumin is released, about 1 minute. Add the beans and water and cook, stirring and mashing until beans are coarsely mashed, about 5 minutes. Taste and adjust seasoning with salt and pepper if necessary.

Brush one side of 2 tortillas with remaining oil and place, oil-side down, on a baking sheet. Divide the bean mixture between the 2 tortillas and sprinkle each with 1/3 cup of the cheese. Cover with the remaining 2 tortillas and lightly brush with oil. Bake the quesadillas in the middle of the oven until golden, about 8 to 10 minutes. Sprinkle the remaining cheese over each quesadilla and continue to bake until the cheese melts.

Transfer the quesadillas to a cutting board and cut into 6 wedges. Top each wedge with a small dollop of sour cream, some pickled onion and a sprig of cilantro. Serve immediately.

This recipe yields 4 servings.

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