Black Bean and Goat Cheese Quesadillas

Mash the beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.

Heat olive oil in a large pan. Spread ½ cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.

Raise heat to medium-high. Cook quesadillas, 1 or 2 at a time, until golden brown and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

Tip: Use a large spatula to flip quesadillas to avoid having the filling fall out into the pan.