Black-Bean Quesadillas with Feta Cheese

2 tsp EVO oil, divided
1 c chopped onion
2 garlic cloves, minced
1/2 c salsa
1/4 tsp ground cumin
1 sm can black beans
1/3 c minced fresh cilantro
4 oz feta cheese, crumbled
8 8 inch whole wheat flour tortillas
1/2 c sour cream
1/2 c salsa

Heat 1 tsp EVO oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and sauté for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat, and stir in the cilantro and feta cheese. Spread the bean mixture evenly over 4 tortillas, top each with 1 tortilla, pressing gently. Heat 1/4 tsp EVO oil in a pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining EVO oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with sour cream and 1/2 cup salsa.