Black Bean Quesadillas

By carvalhohm

Ingredients

• 1 cup GOYA® Pico de Gallo Salsa
• 1 can (15.5 oz.) Black Beans, drained and rinsed
• ½ cup shredded Monterey jack cheese
• 2 tbsp. finely chopped fresh cilantro
• 4 (10”) Flour Tortillas Burritos
• 1 tsp. Extra Virgin Olive Oil
• GOYA® Salsita (optional)

Preparation

Step 1

1 Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining 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 ½ 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 your favorite GOYA® Salsita variety, if desired.