First, roast the vegetables. Set broiler to high. Line a baking sheet with foil. Place half the tomatillos, the scallions, and the jalapeño on the baking sheet.

Broil them for three to four minutes until they char around the edges. Remove the scallion and jalapenos from the oven, as they cook fast, then turn the tomatillos over and broil on second side or a few minutes until slightly charred.

Lower oven to 375 degrees Fahrenheit and grease a roasting pan.

Transfer charred tomatillos to prepared roasting pan. Add remaining tomatillos to pan. Roast until all vegetables are soft, about 12 minutes. Set aside to cool.

Place tomatillos, scallion, jalapeño, garlic, cilantro, and lime juice into a blender or food processor fitted with the “S” blade. Puree until smooth. Taste; add salt and pepper, to taste.

Mix all ingredients in a bowl and marinate for hour.

In a large bowl, combine all the ingredients and mix well.

Heat a skillet on a medium flame and melt 1 tablespoon butter. Add diced onions and a pinch of salt and stir until translucent. 

Add beans and stir. Let sauté for 5 minutes, then remove from pan. 

In the same pan, add another tablespoon of butter. When the butter has melted, place a tortilla in the skillet and spread a thin layer of salsa to cover the whole surface. 

Add some black bean and onion mixture on top of the salsa. 

Top with cheese and another tortilla to make a sandwich. 

With a large spatula flip, press down to combine the ingredients. Once the bottom is browned and the cheese has begun to melt, flip the quesadilla to brown the other side. 

When both sides are brown remove from pan. Let cool slightly and cut into quarters or wedges.