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© Meredith Corporation. All rights reserved. Used with permission.
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In a large skillet heat olive oil over medium heat. Add onion, jalapeño and garlic. Cook and stir for 5 to 8 minutes or until tender. Stir in black beans, pinto beans, 1/3 cup salsa and chili powder. Heat through, mashing some of the beans slightly with the back of a wooden spoon.
Divide bean mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle bean mixture with cheese. Fold tortillas over filling; press down lightly.
Coat an unheated extra-large nonstick skillet or griddle with cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 to 4 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas. Serve with the remaining 2 tablespoons salsa, green onions and sour cream.