Two crispy, melted quesadillas stuffed with Kraft cheddar and black beans from the pantry. The cheese is your main event tonight, turning soft and gooey when the tortillas hit the pan. This shelf gives you one good ingredient to build around.

Serves 2. 15 minutes, 12 at the stove.

About 700 calories a serving, 25 g protein, 58 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse one 15-ounce can of black beans. Warm them in a small pot with 1/4 teaspoon of salt and a pinch of pepper over medium heat, mashing about half of them with the back of a spoon, until they form a thick paste and are hot, about 3 minutes.3 min
2. While the beans warm, lay out two flour tortillas on your work surface. Spread half the warm beans onto one half of each tortilla, then divide 1 cup of shredded Kraft cheddar evenly between the two, layering it over the beans on each tortilla.
3. Fold each tortilla in half over the filling and press gently to seal. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers, about 1 minute.1 min
4. Lay both quesadillas into the hot oil and cook until the bottoms are golden and crisp, about 3 minutes, checking at two minutes by lifting one edge with a spatula. Flip carefully and cook the second side until golden and the cheese is fully melted inside, about 2 minutes more.5 min
5. Slide onto a cutting board and let rest 1 minute, then cut each quesadilla in half and serve immediately with lime or salsa on the side if you have them.1 min

Note Swap the black beans for refried beans or pinto beans if that is what you have. Wrap leftovers individually in foil and reheat in a skillet over medium heat until warmed through. Serve with sour cream, salsa, sliced onion, or hot sauce.