Melted cheese between crisp tortillas with black beans is the simplest weeknight dinner. Monterey Jack brings warmth and mild tang to hold the filling together. Serve with salsa and sour cream if you have them.

Serves 2. 15 minutes, 12 at the stove.

About 650 calories a serving, 27 g protein, 58 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Drain and rinse one can of black beans in a strainer, then warm them in a small pot with 1 minced clove of garlic, a pinch of salt, and a pinch of pepper over medium heat, stirring once or twice, until steaming.4 min
2. While the beans warm, shred 4 ounces of monterey jack cheese on the large holes of a box grater into a pile.
3. Set a large skillet over medium-high heat and coat it with 1 tablespoon of oil. Lay one flour tortilla in the pan, scatter half the shredded cheese over it, spoon half the warm beans on top, then fold the tortilla in half. Cook until the bottom is golden and crisp, about 2 minutes.2 min
4. Flip the quesadilla and cook the other side until golden, about 1 minute more, then transfer to a cutting board.1 min
5. Wipe out the pan, add the remaining 1 tablespoon of oil, and repeat with the remaining two tortillas, cheese, and beans to make a second quesadilla.3 min
6. Cut both quesadillas in half and serve at once.

Note Swap black beans for refried beans or pinto beans. Leftovers keep covered in the refrigerator for two days and reheat well in a dry skillet. Serve with salsa, sour cream, or sliced avocado if you have them on hand.