Servings: 4
  Ingredients:
  • 1 cup of chunky salsa (or Pico De Gallo)
  • 1 can of low-sodium black beans
  • 2 cups shredded reduced fat Colby & Monterey Jack cheese
  • 2 tablespoons finely chopped fresh cilantro
  • 4 flour tortillas (8 or 10 inch)
  • 1 teaspoon extra virgin olive oil

Directions:
  • Using a small-hole strainer, drain liquid from salsa and discard liquid
  • Transfer leftover tomato mixture to a medium bowl
  • Mix in black beans, cheese, and cilantro until well combined
  • Divide black bean mixture evenly over half of each tortilla (about 1/2 a cup)
  • Fold tortillas in half
  • Heat large griddle or skillet over medium high heat and brush with oil
  • Place filled tortillas on griddle or skillet
  • Cook, carefully flipping once, until tortillas are golden brown and crisp, and the cheese filling melts (about five minutes)
  • Cut quesadillas into wedges and serve
  • Enjoy!

Notes:
  • Serves eight as a side dish
  • Optional add-ins: corn, jalapenos, bell peppers