Black Bean Quesadillas From Goya®

1. 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.

2. 2

   Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.

3. 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. 4

   Cut quesadillas into wedges. Serve with your favorite GOYA(R) Salsita variety, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.