Black Bean Quesadillas

Enjoy a quesadilla any night of the week! This quesadilla recipe can be served as a tasty lunch, dinner or side dish.

Serves 8 as a side dish

Ingredients

3/4 cup chunky salsa (or Pico De Gallo)
1 can 15.5 ounce low-sodium black beans (drained and rinsed)
2 cup shredded reduced-fat Colby & Monterey Jack cheese
2 tablespoon fresh cilantro (finely chopped)
4 8 inch flour tortillas
1/2 teaspoon extra virgin olive oil

Instructions

Using a small-hole strainer, drain liquid from salsa; discard liquid.
Transfer leftover tomato mixture to a medium bowl.
Mix in black beans, cheese, and cilantro until combined.
Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).
Fold tortillas in half.
Heat large griddle or skillet over medium-high heat.
Brush with oil.
Place filled tortillas on a griddle.
Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.
Cut quesadillas into wedges.

Serving suggestions:

For a wholesome dinner, serve with Tasty Lemon and Herb Chicken, Brown Rice with Vegetables, and a piece of fruit for dessert.

Source:

The Best of La Cocina Goya: Healthy, Tasty, Affordable Latin Cooking. Black Bean Quesadilla. ChooseMyPlate.gov