Drain beans.

Core tomatoes and cut into 1/4" dice.

Halve lime. Cut one half into wedges and juice the other half.

Peel and halve onion. Cut halves into 1/4" dice.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add half the onions and half the jalapeños (to taste; reserve remaining of each for pico de gallo) to hot pan. Stir occasionally until tender, 3-5 minutes.

Add beans and taco seasoning and stir often until heated through, 2-3 minutes.

Remove from burner.

Place three tortillas on one prepared baking sheet.

Top tortillas equally with filling, then cheese. Top with remaining tortillas.

Lightly coat top tortilla with cooking spray. Cover with foil, then stack second baking sheet on top. Place an oven-safe casserole dish or heavy oven-safe pan on baking sheet. This will “press” the quesadillas as they bake.

Bake quesadillas in hot oven until cheese is melted and tortillas are golden, 18-20 minutes.

To cook on stovetop, place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

While quesadillas bake, continue recipe.

In a mixing bowl, combine tomatoes, remaining onions, 1 Tbsp. lime juice, remaining minced jalapeños (to taste), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally while quesadillas bake.

Plate dish as pictured on front of card, cutting quesadillas into quarters, if desired. Serve pico de gallo, sour cream, and guacamole on the side for dipping. Squeeze lime wedges over quesadillas to taste. Bon appétit!