Black Bean Quesadillas from GOYA®

Ingredients

• 1 cup Goya Pico de Gallo
• 1 (15.5 ounce) can Goya Low Sodium Black Beans, drained and rinsed
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons finely chopped fresh cilantro
• 4 (10 inch) Goya Flour Tortillas Burritos
• 1 teaspoon Goya Extra Virgin Olive Oil
• GOYA Salsita (optional)

Directions

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.

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 griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.

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