A leftover quesadilla transforms into tonight's dinner with the help of black beans, a squeeze of lime, and a hot skillet. The cheese gets crisp again while the beans warm through, turning half a quesadilla into something that feels whole. Serve it open-faced on a plate with what you have on hand.

Serves 2. 12 minutes, 10 at the stove.

About 200 calories a serving, 5 g protein, 26 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 quesadilla half, 1 tablespoon oil, to taste salt, to taste pepper, 1 can canned black beans, 1 lime.

1. Heat 1 tablespoon oil in a skillet over medium-high heat. When the oil shimmers, lay the quesadilla half in the pan flat, cheese side up.
2. Warm the quesadilla for 2 to 3 minutes until the bottom is golden and crisp, the cue that the cheese on top is melting. While it cooks, drain and rinse 1 can of black beans in a colander and squeeze the juice from the lime into a small bowl.3 min
3. Pour the black beans around the quesadilla half in the skillet and stir them gently. Season with salt and pepper to taste. Cook until the beans are hot, about 2 minutes, stirring often so the quesadilla doesn't stick to the pan.2 min
4. Divide the quesadilla and beans between two plates. Drizzle with the lime juice and serve at once.

Note If you have sour cream or hot sauce in the fridge, spoon it over the plate. Leftover black beans keep for four days in a covered container. Serve with a salad or sliced avocado if you have one, or simply with the lime and salt.

Transform leftover quesadilla into crispy wedges, warmed through and topped with a quick black bean sauce that takes five minutes. The lead ingredient goes from soft to shatteringly good, and the beans do the work while you set the table.

Serves 2. 15 minutes, 8 at the stove.

About 400 calories a serving, 12 g protein, 51 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 whole leftover quesadilla, 1 can black beans, 2 tablespoons oil, to taste salt, to taste pepper, 1 clove garlic, 1/2 teaspoon cumin, 1 lime.

1. Heat 2 tablespoons oil in a skillet over medium-high heat. Slice the whole leftover quesadilla into 6 wedges and lay them in the pan without crowding; cook 3 minutes until the first side is golden and crisp, then turn and crisp the other side, 3 minutes more. Transfer to a plate.6 min
2. Pour the black beans and their liquid into the same pan and mash half of them coarsely with the back of a spoon. Mince 1 garlic clove into the beans, add 1/2 teaspoon cumin, salt, and pepper. Stir over medium heat until hot, 3 minutes, while you cut the lime into wedges.3 min
3. Divide the crispy quesadilla wedges between two plates, spoon the warm beans alongside, and squeeze lime over everything.

Note Swap the beans for fresh salsa if you have it. Leftover crispy wedges stay good in an airtight container for one day; reheat gently in a dry skillet. Serve with sour cream and cilantro if you have them, or eat as is with a cold beer and a green salad.

A quarter of a quesadilla becomes dinner for two when you crisp it in a pan and serve it with a quick bean sauce. The cheese and fillings are already there; you just need heat and a simple side to round it out.

Serves 2. 15 minutes, 12 at the stove.

About 350 calories a serving, 6 g protein, 21 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 quesadilla half, quarter of, 2 tablespoons oil, to taste salt, to taste pepper, 1 can (15 oz) refried beans, 4 oz sour cream.

1. Heat 2 tablespoons oil in a skillet over medium-high heat. Once shimmering, lay the quarter quesadilla flat in the pan and cook for 3 minutes until the bottom is golden and crisp, then flip it carefully and cook the other side for 2 minutes until the cheese is warmed through and the outside is browned. Transfer to a cutting board.5 min
2. While the quesadilla crisps, warm the can of refried beans in a small pot over medium heat, stirring often. Thin with a splash of water if needed and season with salt and pepper to taste. The beans are done when heated through, about 3 minutes.3 min
3. Cut the quesadilla quarter into two pieces and divide between two plates. Serve alongside the warm refried beans with a dollop of sour cream on each plate.

Note Swap the quesadilla for a large flour tortilla stuffed with cheese if needed. Leftover beans keep refrigerated for three days and warm gently in a pot. Serve with lime wedges and hot sauce on the side to taste.