- 4
- 5 mins
- 15 mins
4.5/5
(4 Votes)
Ingredients
- 1 cup GOYA® Pico de Gallo Salsa
- 1 can (15.5 oz.) GOYA® Black Beans, or 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)
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.
You'll also love
-
Potato Gnocchi with Chorizo Sauce 4.6/5 (5 Votes) -
SLOW COOKER TACO CARNITAS (PORK) 4.5/5 (4 Votes)
You'll also love
-
Asparagus Frico 4.5/5 (4 Votes) -
Asparagus-White Bean Gratin 4.4/5 (5 Votes)