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1
Preheat the oven to 500 degrees F.
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2
In a saucepan combine the red onion, vinegar, pickling spices and salt and bring to a simmer.
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3
Cook for 3 to 4 minutes, stirring occasionally.
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4
Transfer mixture to a bowl and chill.
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5
In a heavy skillet heat 2 tablespoons of the olive oil over moderately high heat and cook the onion until tender and golden.
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6
Add the cumin, salt and pepper and cook until the aroma of the cumin is released, about 1 minute.
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7
Add the beans and water and cook, stirring and mashing until beans are coarsely mashed, about 5 minutes.
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8
Taste and adjust seasoning with salt and pepper if necessary.
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9
Brush one side of 2 tortillas with remaining oil and place, oil-side down, on a baking sheet.
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10
Divide the bean mixture between the 2 tortillas and sprinkle each with a 1/3 cup of the cheese.
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11
Cover with the remaining 2 tortillas and lightly brush with oil.
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12
Bake the quesadillas in the middle of the oven until golden, about 8 to 10 minutes.
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13
Sprinkle the remaining cheese over each quesadilla and continue to bake until the cheese melts.
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14
Transfer the quesadillas to a cutting board and cut into 6 wedges.
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15
Top each wedge with a small dollop of sour cream, some pickled onion and a sprig of cilantro.
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16
Serve immediately.
