Black Bean Quesdillas

By KeyIngredient

Ingredients

• 3/4 c pico de gallo salsa
• 1 can low sodium black beans, drained and rinsed
• 1/2 c shredded reduced fat Colby and Monterey jack cheese
• 2 T chopped fresh cilantro
• 4 8”tortillas
• 1/2 tsp olive oil

Preparation

Step 1

1. Using small hole strainer, drain liquid from salsa, discard. Place mixture in bowl and combine with black beans, cheese and cilantro
2. Divide black bean mixture evenly over half of each tortilla – fold in half
3. Heat large griddle, brush with oil. Place tortillas on griddle. Cook carefully flipping once, until golden brown and cheese melted. Cut in wedges