Black Bean Quesadillas

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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1 cup

1 can (15.5 oz.)

GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed

Black Beans

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ cup

shredded Monterey jack cheese

2 tbsp.

finely chopped fresh cilantro

GOYA® Salsita (optional)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

About

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!

Directions

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Step 1

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.

Step 2

Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.

Step 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.

Step 4

Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.

Recipe Tags

Main Dishes Game Day Mexico Under 40
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