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Black Bean Quesadillas
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.

2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.

3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.

4. Cut quesadillas into wedges. Serve with Salsita, if desired.

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