Black Bean Quesadillas
Quick Vegetarian QuesadillasFor a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more! (Serving Size: 1⁄2 quesadilla 170 Calories 5g Fat (2.5g Saturated, 0g Trans); 10mg Cholesterol; 21g Carbohydrate; 0g Sugar; 9g Protein; 4g Fiber; 470mg Sodium)
Makes 8 Servings
Prep time: 5 min.
Total time: 15 min.
¾ cup GOYA® Pico de Gallo
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
½ cup shredded reduced fat Colby and Monterey jack cheese
2 tbsp. finely chopped fresh cilantro
4 8” GOYA® Flour Tortillas
½ tsp. GOYA® Extra Virgin Olive Oil
|1.||Using small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.|
|2.||Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.|
|3.||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.|