Crisp-edged quesadillas filled with the four-cheese blend, quick and warming on a weeknight. The cheese melts into every corner of the tortillas while the beans and onions underneath hold their own, creating something more substantial than cheese alone.

Serves 2. 25 minutes, 20 at the stove.

About 740 calories a serving, 25 g protein, 65 g carbohydrate, 43 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high. Warm 1 can refried beans in a small pot with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until steaming, about five minutes.5 min
2. While the beans warm, thinly slice one fresh jalapeño and dice 1/4 cup onion. Lay one flour tortilla flat in the warm skillet and spread 2 tablespoons beans over half of it, leaving a border. Scatter one-quarter of the diced onion and a few jalapeño slices over the beans, then sprinkle 1/4 cup cheese over everything.
3. Fold the tortilla in half and press gently with a spatula. Cook until golden on the underside, about two minutes, then flip and cook the other side until the cheese shows through the tortilla and it crisps, another minute. Transfer to a plate and repeat with the remaining three tortillas, 2 tablespoons beans each, onion, jalapeño, and 1/4 cup cheese, adding the remaining 1 tablespoon oil to the skillet when needed.8 min
4. Serve the quesadillas warm with any extra beans on the side.

Note Swap the jalapeño for sliced pickled onions or roasted red peppers from a jar if you prefer. Leftover quesadillas keep refrigerated for three days and reheat in a dry skillet over medium heat. Serve with sour cream and salsa, or add a simple green salad to stretch the meal.