Meatloaf Quesadillas with Cilantro Cream

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For the Cilantro Cream:

1/2 cup sour cream

1/2 cup fresh cilantro, plus more for garnish

Juice of 1/2 lime

2 teaspoons green hot sauce

For the Quesadillas:

2 cups leftover Mini Skillet Meatloaves, crumbled, recipe follows

1 14.5-ounce can black beans, drained and rinsed

1 scallion, chopped

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

8 8-inch flour tortillas

2 cups shredded cheddar cheese

Mini Skillet Meatloaves

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar