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Categories:Viewed: 79 - Published at: 2 years ago
Ingredients
- 1 cup GOYA(R) Pico de Gallo Salsa
- 1 (15.5 ounce) can GOYA(R) Low Sodium Black Beans, drained and rinsed
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons finely chopped fresh cilantro
- 4 (10 inch) GOYA(R) Flour Tortillas Burritos
- 1 teaspoon GOYA(R) Extra Virgin Olive Oil
- GOYA(R) Salsita (optional)
Method
- 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(R) Salsita variety, if desired.
