Black Bean Quesadillas

Ingredients

• 3/4 cup chunky salsa (or pico de gallo)
• 1 can (15.5 oz) low-sodium black beans (drained and rinsed)
• 2 cups shredded reduced-fat Colby & Monterey Jack cheese
• 2 tablespoons fresh cilantro (finely chopped)
• 4 8 inch flour tortillas
• 1/2 teaspoon extra virgin olive oil

‍ Instructions

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.

Source: USDA / MyPlate