Wild Mushroom Quesadillas with Warm Black Bean Salsa

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2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried

4 large flour tortillas, 12 inches in diameter

2 cups shredded sharp white cheddar

Salsa:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 can black beans, drained

1 cup frozen corn kernels

1/2 cup sun-dried tomatoes in oil, chopped

1/2 cup smoky barbecue sauce

Salt and freshly ground black pepper