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.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean Burger

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Alton Brown

Black Bean Burgers

Recipe courtesy of Ree Drummond

Smoky Black Bean Bisque

Recipe courtesy of Geoffrey Zakarian

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking