Black Bean Quesadillas

• 3/4 cupsalsa, or pico de gallo
• 1 canblack beans, drained and rinsed
• 2 cupsmonterey jack, shredded
• 2 tbspfresh cilantro, finely chopped
• 4 flour tortillas
• 1/2 tspolive oil

quantities scale with servings

Method

1. 1

   Using a small-hole strainer, drain liquid from salsa; discard liquid.

2. 2

   Transfer leftover tomato mixture to a medium bowl.

3. 3

   Mix in black beans, cheese, and cilantro until combined.

4. 4

   Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each).

5. 5

   Fold tortillas in half.

6. 6

   Heat large griddle or skillet over medium-high heat.

7. 7

   Brush with oil.

8. 8

   Place filled tortillas on a griddle.

9. 9

   Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese filling melts, about 5 minutes.

10. 10

    Cut quesadillas into wedges.