Step 1

Heat the oven to 475°F with a rack in the middle position. Brush the entire surface of a rimmed baking sheet with the oil.

Step 2

In a large microwave-safe bowl, toss together the beans, chili powder and ¾ teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Stir in the chipotles with adobo sauce, lime juice and ½ cup of the cheese. Using a potato masher, mash the mixture until relatively smooth. Taste and season with salt and pepper.

Step 3

Divide the bean filling evenly among the tortillas and spread it to cover half of each tortilla. Fold the unfilled sides over and gently press to seal. Arrange the filled tortillas on the prepared baking sheet, then flip each one so both sides are coated with oil. Sprinkle the tops of the tortillas with the remaining 1½ cups cheese.

Step 4

Bake until the cheese is melted and the quesadillas begin to brown and crisp on the bottoms, 7 to 9 minutes. Remove the baking sheet from the oven and, using a wide metal spatula, flip each quesadilla. Bake until browned on the second sides, 2 to 4 minutes. Cool on the baking sheet for about 5 minutes. If desired, cut the quesadillas in half, then serve cheese side up.