Black Bean Quesadillas

15 min · Serves 8

Based on a recipe from The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods, via USDA MyPlate Kitchen

What goes in

• ¾ cupchunky salsa
• 1 canlow-sodium black beans
• 2 cupsshredded reduced-fat Colby & Monterey Jack cheese
• 29.6 mlfresh cilantro
• 4flour tortillas
• 2½ mlextra virgin olive oil

How to cook it

1. Strain the liquid from the salsa using a fine-mesh sieve and discard the liquid.
2. Place the remaining tomato solids into a medium mixing bowl.
3. Combine the black beans, cheese, and cilantro with the tomatoes until well mixed.
4. Spread the bean mixture over one half of each tortilla, using about 1/2 cup per tortilla.
5. Fold each tortilla over to enclose the filling.
6. Preheat a large skillet or griddle over medium-high heat.
7. Lightly brush the cooking surface with the olive oil.
8. Lay the folded tortillas onto the hot surface.
9. Cook for about 5 minutes, flipping once, until the tortillas are golden brown and crispy and the cheese has melted.
10. Slice the quesadillas into wedges before serving.

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