Step 1

1 For the salsa: Mince the garlic and parsley in a mini food processor

Step 2

2 Stop to scrape down the sides of the work bowl

Step 3

3 With the motor running, add the oil in a slow, steady stream to form an emulsified salsa

Step 4

4 (At this point, the salsa can be refrigerated in an airtight container for up to 4 days

Step 5

5 )

Step 6

6 Transfer the salsa to a bowl; stir in the olives, capers, corn and champagne vinegar; mix well

Step 7

7 Combine the refried beans, scallions or spring onions and cumin in a separate medium bowl

Step 8

8 Preheat the oven to 200 degrees

Step 9

9 Lay out 4 tortillas on a cutting board or work surface

Step 10

10 Divide the bean mixture among them, spreading it on the tortillas

Step 11

11 Top each with another tortilla, pressing gently to seal

Step 12

12 Preheat a large cast-iron skillet over high heat for 30 seconds

Step 13

13 Place one quesadilla in the skillet and cook for 1 minute

Step 14

14 Flip it with a spatula; the tortilla should have toasty dark spots here and there

Step 15

15 Cook the second side until it develops some toasted brown spots, then slide it onto the cutting board

Step 16

16 Start the next quesadilla, then use a chef's knife or pizza cutter to cut the finished one into 6 equal wedges

Step 17

17 Transfer the wedges to a heat-safe plate and hold them in the warm oven

Step 18

18 Repeat to finish the remaining quesadillas

Step 19

19 Serve immediately with the salsa, or cover the quesadillas with aluminum foil and hold for up to 1 hour in the oven