Step 1

Position a rack in the middle of the oven, set a half-sheet pan on it and preheat to 450 degrees.

Step 2

Spread the black beans over a clean kitchen towel and, using another clean kitchen towel, thoroughly pat them dry.

Step 3

Take the hot sheet out of the oven and set it on a heatproof surface. Carefully, as the pan will be searing-hot, brush the sheet pan with a little oil and place 2 tortillas, slightly overlapping (like a Venn diagram) along one long side of the sheet pan with half hanging over the rim; repeat with 2 more tortillas on the other long side of the pan. Place 1 tortilla, also half hanging over, at each short end, and finish with 1 tortilla in the center so the whole bottom of the sheet pan is covered.

Step 4

Scatter the cheese and beans over the tortillas. (Resist piling on fillings, or your quesadilla will have that problem where everything falls out of it when you try to eat it.) Fold the overlapping edges of the tortilla over the filling until you get an almost tortilla galette. Place the last tortilla in the center and brush with more oil on top. Place another sheet pan, bottom side down, over the giant quesadilla you just made and transfer to the oven.

Step 5

Bake for 20 to 25 minutes, or until the tortilla is crisp and golden on the outside (it’s okay to peek). Using a pizza cutter, slice the quesadilla into desired-size pieces. Serve with sliced avocado, sour cream, chipotles in adobo, lime wedges, and hot sauce.