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Rach recommends serving these with her Green Rice.
For the black bean, heat oil in skillet over medium heat, add jalapeno, onion, garlic, cumin, salt and pepper and cook to tender, 5 minutes, then add water and reduce to ¼ cup. Add lime, hot sauce and beans and transfer to processor, add cilantro and puree. When ready to serve, melt butter or pork fat over medium-high heat and cook out beans until refried, slightly crispy on the bottom.
For the beef, heat a skillet over medium-high heat, add oil; when hot, add peppers, onions, garlic, and soften 3 minutes. Add spices, then add beef, crumble and brown, add water and lower heat to evaporate.
Combine ingredients for pico de gallo salsa.
For the quesadillas, spray pan with cooking spray, add tortilla, blister and flip. Top half with cheese and meat, add more cheese, fold over and flip and brown to crisp. Repeat.