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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.

4 servings
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
  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