Black Bean Quesadillas
ChooseMyPlate.gov
ChooseMyPlate.gov
Recipe - Island Park King Kullen
Black Bean Quesadillas
0
Servings4
0Ingredients
3/4 c chunky salsa
1 can 15.5 oz low sodium black beans (drained and rinsed)
2 c shredded reduced-fat Colby & Monterey Jack cheese
2 Tbsp fresh cilantro (finely chopped)
4 8" flour tortillas
1/2 tsp extra virgin olive oil
Directions
- 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.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Pace Medium Chunky Salsa, 16 oz, 16 Ounce
$3.99$0.25/oz
Goya Prime Premium Low Sodium Black Beans, 15.5 oz, 15.5 Ounce
$1.69$0.11/oz
Organic Valley Cheese, Finely Shredded, Mexican Blend, 6 Ounce
$6.59$1.10/oz
Cilantro Bunched, 1 Each
$1.69
Not Available
Filippo Berio Extra Virgin Olive Oil, 16.9 fl oz, 16.9 Fluid ounce
$12.99 was $13.49$0.77/fl oz
Directions
- 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.