Quesadillas

This is a new dish for us, inspired by Wendy Smith, who once brought both vegan and cheese quesadillas and we loved them.  Of course "vegan quesadilla" is goofy, like vegetarian meatballs, since quesadilla means cheese sandwich.
The recipe is, like many of mine, just a technique.  Getting the fixings in place is the recipe.  The process of making them is kind of awkward, you just get more coordinated at it with practice.
whole wheat tortillas  (3 or 4 for two people)
grated cheddar cheese (or white Mexican cheese)
chopped onion
other vegetables you like, mushrooms, tomatoes, spinach [peppers]
sliced olives, optional
vegie refried beans  (one can is too much for us, so I freeze what is unused, like half a can) OR my new favorite alternative, a boiled sweet potato, mashed.
sour cream
salsa
guacamole
olive oil for frying

Start with 2 frying pans that each fit one flat tortilla.  Saute the onion +  other vegetables you are including until soft. Move to another dish and add the beans or sweet potato.

In the fry pan, spread some oil over medium to high heat and place a tortilla flat.  Once it browns and inflates, turn down the burner.  Spread 1/3 of the filling on the tortilla.  Sprinkle very generously with cheese, and place another tortilla on top. When the bottom is browned, gently flip. Repeat the same process with a 2nd fry pan.
Slip the finished quesadilla onto a plate/platter. When it cools a bit, I slice it in sixths with a pizza wheel.

Obviously you can change the ingredients if some people don't like something, like - say - green peppers.

Set out all the accompaniments - sour cream, salsa, guacamole.  In a restaurant, they use the sour cream to make attractive designs.