Mix the filling: In a bowl, stir together black beans, corn, onion, and any extra veggies you are using. Add a squeeze of lime, a pinch of salt, cumin, chili powder, and garlic powder. Use salsa cautiously to avoid sogginess.

Build the quesadilla: Lay one tortilla down and sprinkle cheese on one half. Add a layer of filling, then another sprinkle of cheese on top of the filling. Fold it over into a half moon.

Heat a skillet over medium heat and add a tiny bit of oil or butter. Cook the folded quesadilla for 2 to 3 minutes per side, pressing gently with a spatula to crisp it and melt the cheese.

Let it sit for about a minute before cutting to allow the cheese to set. Slice into wedges and serve.