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Finely dice the onion and finely grate the garlic.
Heat a frying pan over a medium heat with a drizzle of olive oil. Add the onion and cook for 6–7 mins until soft and translucent. Stir through the garlic and mixed herbs, then cook for about 30 seconds until the garlic smells mellow.
Add the beans – liquid and all – along with half the salsa. Bring to the boil, then simmer for 10–15 mins until it thickens slightly.
Use a masher to mash about half the beans in the pan. This helps the mix hold together. Season with salt and pepper, then let it cool slightly.
Lay 1 slice of cheese onto the tortillas, spoon the beans onto one half. Fold in half, stack the uncooked quesadillas on top of each other. If making ahead, stack into a sandwich bag or box and freeze. If cooking straight away, toast the quesadillas in a dry frying pan over a medium heat until golden and the cheese is gooey.
If cooking from frozen, heat a drizzle of oil in a frying pan over a low-medium heat. Add the frozen quesadillas, cover with a lid, and cook gently until defrosted. Remove the lid, turn up the heat slightly and cook until crisp and golden.
Serve with hot sauce and remaining salsa.