Wild Mushroom Quesadillas with Warm Black Bean Salsa

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
• 16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
• 12 shiitake mushrooms, thinly sliced, stems discarded
• Coarse black pepper and salt
• 1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
• 4 large flour tortillas, 12 inches in diameter
• 2 cups shredded sharp white cheddar
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 can black beans, drained
• 1 cup frozen corn kernels
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup smoky barbecue sauce
• Salt and freshly ground black pepper

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