Black Bean Quesadillas

Name: Black Bean Quesadillas
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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)

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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)

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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Black Bean Quesadillas

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