Time 15m Yield 4 Number Of Ingredients 7 Steps:
Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half. 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. Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
- 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.
- Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
- 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.
- Cut quesadillas into wedges. Serve with Salsita, if desired.
Time 5m Yield 6 to 8 servings Number Of Ingredients 0 Steps:
Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.
Number Of Ingredients 7 Steps:
- Using small-hole 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.
- Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.
- 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.
- Cut quesadillas into wedges. Serve with Salsita, if desired.
Time 40m Yield 2 Number Of Ingredients 12 Steps:
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside. Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Time 3h15m Yield 4 serving(s) Number Of Ingredients 28 Steps:
Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com. Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat. Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken. dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don’t like it so hot, seed the peppers first), and 1/2 C onion. Add to a second smaller bowl. Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above. cover and refrigerate at least 3 hours for flavors to mix. Heat 2 T butter and 2 T olive oil in a large cast iron skillet. Mix filling ingredients together , (except for cheeses and pico de gallo) Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla. Add about 1/4 of filling ingredients. Spread with back of spoon. add 1/8 C mozzarella cheese on top. Add salt and pepper to taste. Fold one side over to form a semi-circle. cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over–use one spatula to flip and one on top to hold the filling intact) Do not burn. Repeat with 3 remaining tortillas. Remove from pan and slice in 4 wedges each. Serve with tomato slices, avocado slices and sour cream. Serve with pico de gallo. Muy Sabroso!
Number Of Ingredients 7 Steps:
- Using small-hole strainer, drain liquid from Pico de Gallo Salsa, discard liquid. Transfer remaining 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. Black 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 your favorite Goya Salsita variety, if desired.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.
