Quesadilla with bean and escarole salsa

Ingredients:

• 600 g escarole salad
• 6 tbsp. l. olive oil
• 3 cloves garlic, thinly sliced
• 1 tbsp hot sauce
• 4 tbsp. grated mozzarella
• 400 gr. black beans, without liquid
• 1 medium tomato, cut into small cubes
• 1 tbsp lime juice
• 3/4 tsp ground cumin
• Tomato salsa, for filing
• 8 wheat tortillas, 25 cm each.

Preparation:

1. Wash the lettuce; tear 1 lb (450 g) of leaves into small pieces. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Stir in the garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring, until the garlic is lightly browned, about 2 minutes.
   
   Stir in the escarole lettuce, one handful at a time, and cook, turning with tongs and adding more lettuce as the leaves begin to wilt in the pan. Cook, stirring occasionally, for about 5 minutes, until the liquid has evaporated. Stir in. hot sauce.
2. Place 4 tortillas on a work surface. Spread 1/2 cup of cheese evenly on each, then add the lettuce in an even layer. Sprinkle more cheese evenly on top, 1/2 cup per tortilla. Top with the remaining tortillas.
3. Wipe out the skillet. Heat 1 tablespoon of oil over medium heat. Place 1 quesadilla in the skillet and cover. Cook for 2-3 minutes, until the bottom is golden brown. Flip and cook for another 2-3 minutes, until golden brown on the other side. Transfer the quesadilla to a work surface and repeat the process with the remaining tortillas.
4. Cut the remaining salad into thin strips. Add the beans, tomato, lime juice, cumin, 1 tablespoon of oil, and 1/2 teaspoon each of salt and pepper.
   
   Cut the quesadillas into wedges and serve with salsa and bean salad.