Black Bean Quesadillas

Quesadillas that skip the skillet and go straight into the oven for hands-off cooking and an even, crispy finish.

Mashed black beans get mixed with chopped tomato, fresh cilantro, and sliced black olives for a thick, spreadable filling. Layer that on whole wheat tortillas, scatter shredded jalapeño soy cheese and spinach leaves on top, add a drizzle of hot salsa, then press another tortilla on and bake.

Twelve minutes later you’ve got golden, crispy quesadillas you can slice into wedges.

They’re dairy-free (thanks to the soy cheese), packed with greens, and the whole batch comes together in half an hour.

Kitchen Tips

• Mash the beans with a fork, not a food processor. You want a rough, chunky spread that gives the filling some texture.
• Don’t overload the tortillas. A thin, even layer of filling keeps them from getting soggy and makes them easier to cut cleanly.
• For crispier results, flip the quesadillas halfway through baking or finish them under the broiler for a minute.