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Cheese-Crisped Pinto Bean Quesadillas
These ooey-gooey quesadillas boast double the cheese—some is tucked inside the folded tortillas and the rest is sprinkled on the outside. As they toast in the oven, the outer layer of cheese melts and becomes deliciously crisp. Bonus: We cook quesadillas on a baking sheet to make a big batch all at once—no need to stand at the stove cooking quesadillas one by one. To make these vegetarian quesadillas heartier, we include pinto beans (or black beans), which are microwaved with chili powder to infuse them with spice; canned red or green chilies bump up the heat, while lime juice brings an acidic note.
tablespoons neutral oil
15½-ounce cans pinto beans OR black beans, rinsed and drained