Distribute the shredded cheese on one half of the tortilla. Sprinkle the taco seasoning over the cheese and top with the black beans. Fold the tortilla in half.

Heat a large non-stick pan over medium-high heat. Once hot, spray a little cooking spray and place the quesadilla on the hot pan. Grill the first side, cheese-side-down, for 2 minutes, until the bottom is crisp and golden. Use a spatula to flip the quesadilla over and grill it for one more minute on the other side. Remove from the pan onto a cutting board and cut into thirds. Enjoy immediately or pack for school.

To pack a quesadilla inside a lunch container, wait 5 minutes until the quesadilla has cooled down to room temperature. Then, place it inside a lunch container along with healthy sides, like fruit and veggies.

Refrigerate the lunch until you’re ready to pack it inside an insulated lunch bag and include an ice pack if necessary.