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GOYA® Black Bean Quesadillas

 GOYA® Black Bean Quesadillas
For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.
4 ServingsPrep: 5 min. Total Time: 15 min.


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


  • Using small-whole 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 Salsita, if desired. Yield: 4
  • servings.

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GOYA® Black Bean Quesadillas (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.