Black Bean Quesadillas from David Nuno & Mamma Nuno
3/4 cup GOYA Pico de Gallo / Salsa
1 can (15.5 oz.) GOYA Low Sodium Black Beans, drained and rinsed
1/2 cup shredded reduced fat Colby and Monterey jack cheese
2 tbsp. finely chopped fresh cilantro
4 8" GOYA Flour Tortillas Burritos
1/2 tsp. GOYA Extra Virgin Olive Oil
- Using small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
- Divide black bean mixture evenly over half of each tortilla (about cup each). Fold tortillas in half.
- 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.
- Cut quesadillas into wedges. Serve with your favorite GOYA Salsita variety, if desired.
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