To reheat leftover quesadillas warm them in a dry frying pan.
1. In a bowl, combine the beans, cheese, chives, and cumin.
2. Divide the bean/cheese mixture evenly among five of the tortillas, then top with the remaining tortillas.
3. Heat the canola oil in a large nonstick skillet over medium heat. Cooking in batches so there is no overlap in the pan, add the quesadillas and cook for 2 to 3 minute per side, until cheese is melted and tortillas are golden brown.
4. Cut each quesadilla into wedges and serve with salsa and sour cream if desired.