Black-bean and corn quesadillas

Quesadillas are easier to turn when the filling is spread in a thin layer. Resist adding every remaining bean to one tortilla; too much filling can fall out before the outside has browned. Make several smaller folded portions instead.

Use canned black beans and cooked or canned corn. If using frozen corn, cook it according to its package instructions before adding it. Draining the ingredients well helps avoid a watery filling that softens the tortilla.

Warm the filling first

Heating the beans and corn separately gives the cheese and tortilla a simpler job in the final pan. The outside can brown while the cheese melts, rather than needing to stay on the heat long enough to warm a cold, thick center.

A nonstick or well-maintained suitable skillet can make turning easier. Follow its heat and utensil guidance. Medium to medium-low heat is a useful starting point; if the tortilla darkens before the cheese melts, reduce the heat rather than pressing harder.

Let the cooked quesadilla stand briefly before cutting because the filling will be hot. Serve with a suitable salsa or yogurt if you already have it, keeping toppings optional rather than making this a long shopping list.

Refrigerate leftover filling promptly in a shallow container and use within three to four days when safely handled. Keeping filling and tortillas separate generally makes a better next meal than storing an assembled soft quesadilla. Reheat leftovers to 165°F throughout before serving.