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 5
Did couple adjustments, instrad of pico de gallo diced tomatoes and red onions and added cubed chicken. It was awesome!!
Very good, and simple to put together! Great “meatless Monday” dinner. Good base recipe, and opens up all sorts of additional possibilities...
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!