In a medium sauce pan, combine the beans, adobo chilis, cumin and salt.

Mash the beans with a potato masher.

Place over medium heat and warm through to thicken.

Place four tortilla shells on a baking sheet and broil on low in the oven until lightly browned.

Divide the bean mixture and spread evenly on the four toasted tortilla shells.

Place the other four tortilla shells on top of the beans.

Sprinkle the cheeses on top of each quesadilla.

Toast in the oven under the broiler on low until the cheeses are melted.

Take out of the oven and sprinkle the cheeses on top of each one.

Sprinkle the avocado, tomato and cilantro on top of the quesadillas.

Use a pizza cutter to cut each quesadilla into four slices and serve with the sliced black olives (optional)