Black Bean Quesadillas

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 cup GOYA® Pico de Gallo Salsa

1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed

1/2 cup shredded Monterey jack cheese

2 tbsp. finely chopped fresh cilantro

4 10" GOYA® Flour Tortillas Burritos

1 tsp. GOYA® Extra Virgin Olive Oil

GOYA® Salsita (optional)


  1. 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. 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
  3. 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. 4. Cut quesadillas into wedges. Serve with Salsita, if desired.
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