Tilapia Quesadillas with Tomato Salsa and Chili Red Beans

This is a nice light meal and it is so flavorful!
     Las Vegas Mexican cuisine is not like the stereotypical Mexican cooking found elsewhere in America.  The use of seafood and spectacular presentations sets Las Vegas Mexican food apart from the rest.
     Chili Red Beans Recipe:  Soak a handful of red beans in water overnight in a refrigerator.
     Drain the water off of the beans and rinse the beans.
     Cook the red beans in a sauce pot with water over medium heat, till the beans become soft and tender.
     Drain the starchy bean water off of the beans.
     Place the beans in a sauce with enough water to barely cover the beans.  Place the sauce pot over medium low heat.
     Add 2 pinches of cumin.
     Add 3 pinches of guajillo chile powder.
     Add 3 pinches of ground ancho chile powder.
     Add 1 pinch of crushed red pepper.
     Add sea salt and black pepper.
     Simmer the beans till the flavors meld.
     Keep the beans warm over very low heat.
     Tomato Salsa Recipe:  Place 1 large handful of chopped tomato into a mixing bow.
     Add 1 small handful of chopped onion.
     Add 1 small handful of mixed red and green bell pepper.
     Add 1 finely chopped jalapeno pepper.
     Add 1 sliced green onion.
     Add about 10 leaves of chopped cilantro.
     Add sea salt and black pepper.
     Add a squeeze of lime juice.
     Add a splash of rice vinegar.
     Stir the ingredients together.
     Let the salsa sit for 10 minutes, so the flavors meld.
     Tilapia Quesadillas Recipe:  Season two small tilapia filets with sea salt, black pepper, cumin and coriander.
     Heat a saute pan over medium high heat.
     Add a splash of olive oil.
     Add the seasoned tilapia filets.
     Saute the filets on both sides, till they become fully cooked.
     Set the filets on a cutting board and slice them into bite size pieces.
     Place some grated cheddar cheese on one half of a small flour tortilla.  (Make two small quesadillas for this recipe.)
     Place the fish pieces on top of the cheese.
     Place a few slices of roasted poblano chile on top of the fish.
     Sprinkle more cheddar cheese on top of the fish and chile peppers.  
     Fold the plain half of the tortilla over the top of the quesadilla ingredients.
     Heat a saute pan or griddle over medium heat.
     Add a splash of olive oil.
     Place the 2 quesadillas in the pan.
     Cook each side of the quesadillas, till they become golden brown colored.
     Set the quesadillas on a cutting board.
     Assembly:  Slice the two quesadillas in half.
     Overlap the tilapia quesadillas halves on a plate.
     Mound the chile red beans on the plate.
     Spoon the tomato salsa over the center of the tilapia quesadillas.
     Garnish with a lime slice.
     These tilapia quesadillas are a nice way of cooking fish for a light meal.  Fresh tomato salsa is so great with these quesadillas.  The red chili beans are so savory.  Yummy!  ...  Shawna