1 can (15.5 oz.)
GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed
GOYA® Quesadilla Shredded Cheese or shredded Monterey jack cheese
finely chopped fresh cilantro
10” GOYA® Flour Tortillas Burritos
GOYA® Salsita Chipotle Chile (optional)
This easy recipe takes the classic quesadilla to a whole other level! Enjoy authentic Mexican flavors with these gooey black bean quesadillas packed with zippy salsa and chopped cilantro. Make them in a snap with just 3 GOYA® pantry items!
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 ½ 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.