Quick quesadillas with Tillamook pepper jack that melts into warm, soft tortillas. The jalapenos are already built in, so you just assemble and pan-fry until the cheese pulls everything together.

Serves 2. 20 minutes, 15 at the stove.

About 830 calories a serving, 45 g protein, 86 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse one 15 oz can of black beans into a small pot, add the minced garlic and 2 tablespoons minced onion with a pinch of salt, and warm over medium heat until the beans smell savory, about three minutes.3 min
2. While the beans warm, tear 6 oz of the pepper jack cheese into pieces and lay half of it across two tortillas.
3. Spoon half the warm beans over the cheese on each tortilla, then top each with the remaining cheese and a second tortilla to close the sandwich.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat, then lay both quesadillas flat in the pan and cook, pressing gently with a spatula, until the underside is light brown and the cheese begins to melt, two to three minutes.3 min
5. Flip each quesadilla and cook the other side until browned and the cheese is fully melted and warm to the touch, another two to three minutes.3 min
6. Transfer to plates, let cool for one minute, and cut each in half on the diagonal if you like.

Note Swap black beans for refried beans or cooked pinto beans if you have them. Leftover quesadillas stay good in the fridge for two days and reheat fast in a skillet over medium heat. Serve with lime wedges, diced tomato, sour cream, or hot sauce alongside.