Place oil in a medium-sized skillet over medium heat. Add red onion and cook for 5-6 minutes, or until onion has softened. Add garlic and cook for another minute, then add black beans (and all liquid in the can), Tabasco Chipotle sauce, salt, and cilantro. Cook, stirring occasionally, for 15 minutes.

Place oil in a large skillet over medium-high heat. Once oil is sizzling, add shrimp and cook for 1-2 minutes on each side, or until shrimp is pink and firm. Be careful not to overcook the shrimp here.

Remove pan from heat. Spritz the shrimp with lime juice and sprinkle with salt and pepper; stir to ensure all shrimp are coated.

Transfer shrimp to a large cutting board. Roughly chop the shrimp into bite sized pieces. Set aside.

Place a large skillet over medium-heat. Add a tablespoon of butter to the skillet and allow it to melt completely. Place one tortilla in the skillet, then top with 1/4 cup of cheese, some shrimp, some beans, then more cheese (about another 1/4 cup); place another tortilla on top. Lightly press down on the top tortilla with a spatula, and cook for 2-3 minutes, or until cheese has begun to melt and the bottom tortilla looks crispy. Carefully flip the quesadilla over and grill for another 2-3 minutes. Repeat with remaining ingredients. Serve at once with sour cream, cilantro, and extra Chipotle sauce.