Black Bean And Cheese Quesadillas

Ingredients

• 3/4 cup chunky salsa (or Pico de Gallo)
• 1 can (15.5 ounce) 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

Method

1. 1 Drain liquid from salsa using a small-hole strainer and discard.
2. 2 In a medium bowl, combine salsa, black beans, cheese, and cilantro.
3. 3 Divide the mixture evenly over half of each tortilla.
4. 4 Fold tortillas in half to enclose the filling.
5. 5 Heat a large skillet over medium-high heat and brush with oil.
6. 6 Cook quesadillas, flipping once, until golden brown and cheese melts, about 5 minutes.