Prep the ingredients: Halve, peel, and finely chop the onion. Mince or grate the garlic. Core, seed and remove the white ribs from the bell peppers, then thinly slice. Drain and rinse the beans. Thinly slice the lettuce into ribbons. Juice the limes.

Cook the vegetables: Heat a large drizzle of oil in a large pan over medium heat. Add the onion and garlic and cook for 4-5 minutes, until softened. Add the bell pepper and cook for 5-6 minutes, until softened. Season with salt and pepper.

Mash the beans: While the veggies cook, coarsely mash the black beans in a bowl using a fork. Add the mashed beans to the pan with the vegetables and cook for another 1-2 minutes, until heated though. Season with salt and pepper.

Assemble the quesadillas: Heat a large pan over medium heat. Place one tortilla in the pan and sprinkle one side with 1/4 the cheese. Top with half of the bean mixture and another 1/4 of the cheese. Fold the tortilla over to form a half moon and cook for 2-3 minutes on the first side, until golden brown. Flip and cook on the other side for 2-3 minutes, until melted and golden brown. Repeat for the remaining quesadillas. HINT: To keep the finished quesadillas warm, place them on a baking sheet in a 200 degree oven until the rest are done.

Make the dressing and salad: In a large bowl, combine 2 teaspoons honey, the lime juice, and a large drizzle of olive oil. Season with salt and pepper. Toss the lettuce and tomatoes into the bowl with the dressing and season with salt and pepper.

Plate: Cut the quesadillas into wedges and serve with the romaine salad and a dollop of sour cream for dipping. Enjoy!