Black Bean Quesadillas from GOYA®
Ingredients15 m servings
- 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.
- 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. 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 your favorite GOYA® Salsita variety, if desired.
ReviewsRead all reviews 3
Did couple adjustments, instrad of pico de gallo diced tomatoes and red onions and added cubed chicken. It was awesome!!
So delicious! I actually added buffalo chicken too it and I FELL IN LOVE. Easy and quick and tasty. That's my kind of meal!