Black Bean Quesadillas from GOYA® recipe

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Ingredients

1 cup GOYA® Pico de Gallo Salsa
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup shredded Monterey Jack cheese
2 tablespoons finely chopped fresh cilantro
4 (10 inch) GOYA® Flour Tortillas Burritos
1 teaspoon GOYA® Extra Virgin Olive Oil
1 ounce GOYA® Salsita

Nutrition Info

Directions

  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 1/2 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.

Recipe Yield

4 quesadillas

Recipe Note

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!

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