I'm still repurposing the Cinco de Mayo leftovers. Today I warmed some of the black beans and yellow rice and got out the tortillas and shredded Mexican blend cheese.
Lightly butter one side of a flour tortilla. Place it in a medium skillet over medium high heat, buttered side down. Add a layer of shredded cheese, a layer of each of the warmed beans and rice and top with another layer of shredded cheese.
Add another buttered tortilla, buttered side up. When the bottom tortilla has browned, carefully flip the quesadilla over and let the other side brown to your desired doneness.
Place on plate and top with sour cream, salsa, pico, shredded lettuce or whatever topping you like.