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Black Bean Quesadilla

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

Yield

4 servings

Ingredients

³/₄ cup salsa (chuncky or pico de gallo)

1 can black beans (15.5 oz, drained and rinsed)

2 cups cheese (Colby & Monterey Jack, reduced-fat, shredded)

2 tablespoons cilantro (fresh, finely chopped)

4 large tortillas (flour)

¹/₂ teaspoon olive oil

Steps

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

Meal Type: Lunch, Dinner, Snack

Category: 30 Minutes or Less, Kid-Friendly

Food group: Vegetables, Protein, Grains

Season: Winter, Spring, Summer, Fall

Source

USDA: MyPlate