BLACK BEAN QUESADILLAS

By gammy

Ingredients

• 1 CUP PICO DE GALLO SALSA
• 1 (15-5 OZ) CAN OF BLACK BEANS
• 1/2 CUP MONTEREY JACK CHEESE, GRATED
• 2 TABLESPOONS FINELY CHOPPED CILANTRO
• 4 (10 INCH) FLOUR TORTILLAS
• EXTRA VIRGIN OLIVE OIL

Details

Servings 4

Preparation

Step 1

USING A SMALL-HOLE STRAINER, DRAIN LIQUID FROM SALSA, 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 1/2 CUP EACH) FOLD TORTILLAS IN HALF.
HEAT LARGE GRIDDLE OR SKILLET OVER MEDIUM HIGH HEAT. BRUSH WITH OIL AND 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 SOUR CREAM AND EXTRA SPRINKLE OF CHEESE FOR ADDED FLAVOR.