• Prepare vegetable of choice (see below). Mix refried beans with salsa, smoked paprika, and a light sprinkling of salt and pepper. Meanwhile, set a griddle over 2 burners on medium-low and a medium (10-inch) skillet on medium-low.
• Spread a thin layer of beans over each tortilla. Scatter vegetable(s) of choice over 4 of the tortillas, sprinkle with cilantro, and then cheese; cap with remaining tortillas. Place three of the tortillas on the griddle and the fourth tortilla in the skillet. Cook until bottom is golden brown and crisp, about 5 minutes. Flip the tortillas and continue to cook until crsip and golden brown on the remaining side. Transfer to a cutting board, cut into wedges and serve immediately.

Spinach Quesadilla 

• Microwave a 1-pound package of frozen spinach until thawed, 3 to 4 minutes. Squeeze excess moisture from the spinach and stir in 2 tablespoons of olive oil, 1 minced garlic clove, and a sprinkling of salt and pepper.

Corn Quesadilla

• Microwave 8 ounces (scant 2 cups) of frozen corn until thawed, 2 to 3 minutes. Stir in 1 tablespoon of olive oil, 1 to 2 thinly sliced scallions, and a sprinkling of salt and pepper. 

Sautéed Peppers and Onions Quesadilla

• Heat 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat. Add 1 medium-large bell pepper, stemmed, seeded, and thinly sliced and 1 medium-large onion, thinly sliced; sauté until tender and golden, 6 to 8 minutes. 

Sautéed Mushrooms Quesadilla

• Heat 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat. Add 1 pound thinly sliced mushrooms; cook without stirring for about 5 minutes. Stir and then continue to sauté until well browned, about 5 minutes longer.