Ingredients

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

Instructions

1. 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.
2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
3. 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.
4. Cut quesadillas into wedges. Serve with Salsita, if desired.