Black Bean Quesadillas (CNPP)

Black Bean Quesadillas (CNPP)
Makes: 8 Servings
Total Cost:
Prep time: 15 minutes

Enjoy a quesadilla any night of the week! This quesadilla recipe can be served as a tasty lunch, dinner or side dish.


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


  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.


Serves 8 as a side dish

Serving suggestions: For a wholesome dinner, serve with Tasty Lemon and Herb Chicken, Brown Rice with Vegetables, and a piece of fruit for dessert.

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