Black Bean Quesadillas

Quick Vegetarian Quesadillas

Serves 4

Prep time: 5 min.

Total time: 15 min.


1 cup GOYA® Pico de Gallo

1 can (15.5 oz.) GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed

½ cup shredded Monterey jack cheese

2 tbsp. finely chopped fresh cilantro

4 10” GOYA® Flour Tortillas Burritos

1 tsp. GOYA® Extra Virgin Olive Oil

GOYA® Salsita (optional)


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.
4. Cut quesadillas into wedges. Serve with Salsita, if desired.

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