| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup GOYA® Pico de Gallo Salsa
- 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
- 1/2 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)
Instructions
- 1. Using small-whole 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 1/2 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 414 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 17 mg |
| Sodium | 1202 mg |
Reviews
The salsito had a terrible chemical taste and the beans were way too salty. Would not make again.