In a medium bowl combine chicken, chile sauce, and cumin.
Lay tortillas on a work surface, and divide beans, chicken,
and cheese between tortillas, placing all ingredients on ½ of each
tortilla. Fold bare ½ of each tortilla over to cover fillings.
In a large nonstick skillet heat 1 tablespoon oil over medium.
Place 1 quesadilla in skillet and cook, flipping once, until golden
brown on both sides, 2-3 minutes per side. Repeat with remaining
oil and quesadillas. Cut quesadillas into wedges and serve warm.