Black Bean Quesadillas from GOYA® Recipe

Black Bean Quesadillas from GOYA® Recipe

  • 1 cup GOYA® Pico de Gallo Salsa
  • 1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
  • 1/2 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
  • GOYA® Salsita (optional)
  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.
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