In a bowl combine the black beans, tomatoes, red onion, jalapeno and the Mexican Street Food Seasoning, reserving 1 tsp for use later.
Heat a dry frying pan over a medium high heat and place a tortilla wrap in, top half of the tortilla with a layer of cheese followed, by a layer of the black bean mixture, then another layer of cheese and fold the tortilla wrap over pressing down on top.
Turn or flip the quesadilla over once the cheese starts to melt and char marks form on the bottom of the tortilla wrap. Continue cooking until char marks form on this side. Remove to a plate and keep warm. Repeat with remaining tortillas, cheese and bean mixture.
In a bowl combine the sour cream with the reserved seasoning.
Cut quesadillas into halves and serve with the sour cream dip.