Melted pepper jack turns a quesadilla into something worth cooking: the jalapenos built into the cheese do all the work while you char the tortillas. This shelf gives you the filling's backbone; you add pantry staples to build around it.

Serves 2. 20 minutes, 15 at the stove.

About 910 calories a serving, 45 g protein, 90 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic and dice 1 small onion. Heat 2 tablespoons oil in a skillet over medium heat, add the garlic and onion, and cook until soft, about 4 minutes.4 min
2. Add one 15-ounce can of black beans drained and rinsed, season with a pinch of salt, and warm through, about 2 minutes, stirring often.2 min
3. Shred 6 ounces pepper jack cheese. Spread half the black bean mixture on one flour tortilla, scatter half the cheese over it, top with another tortilla, and press gently.
4. Wipe out the skillet, set it over medium-high heat, and when it is hot place the quesadilla in it. Cook until the bottom is golden and crisp, about 2 minutes, then carefully flip and cook the other side until golden, about 2 more minutes.4 min
5. Transfer the quesadilla to a cutting board, make the second quesadilla the same way in the skillet while the first rests, then slice both into wedges.4 min

Note Swap the beans for shredded chicken or carnitas if you have them. Quesadillas keep in a sealed container in the fridge for two days and reheat well in a skillet. Serve with lime wedges, sour cream, and salsa alongside.