Rice and Black Beans Quesadillas

I cooked a package of rice and black beans and added shredded cheese and a small can of tuna.
While the rice was cooking I spread butter on 4 whole grain tortillas, opened a bag of romaine lettuce with caesar dressing and croutons and cut up a tomato and a green pepper for a salad.
I heated a skillet, put one tortilla – butter side down – in the skillet, spread two big spoons full of rice and beans, topped it with some pepper jack cheese and another tortilla – butter side up. After 1.5 minutes of cooking I flipped it over and cooked for another 1.5 minutes.
I made another quesadilla just like the first one, cut them in four wedges each, and served them with salsa, the remaining beans and rice mixture, and the salad.

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