Goya’s Outstanding Quality:
The Key to Recipe Success
When you use the best ingredients, the results are
excellent every time. With GOYA® Black Beans, you can
trust that each U.S. #1 Grade bean* will be whole,
plump and delicious from the first bite to the last.
Serves 4 | Prep time: 5 min. | Total time: 15 min.
1 cup GOYA® Pico de Gallo Salsa
1 can (15.5 oz.) GOYA® Black Beans,
or GOYA® Low Sodium Black
Beans, drained and rinsed
½ cup shredded Monterey jack
2 tbsp. fi nely chopped fresh cilantro
4 10” GOYA® Tortillas (for Burritos)
1 tsp. GOYA® Extra Virgin Olive Oil
GOYA® Salsita (optional)
1. 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 ½ cup each). Fold tortillas in half.
3. Heat large griddle or skillet over medium-high heat.
Brush with oil. Place fi lled tortillas on griddle. Cook,
carefully fl ipping once, until tortillas are golden brown
and crisp and cheese fi lling melts, about 5 minutes.
4. Cut quesadillas into wedges. Serve with your favorite
GOYA® Salsita variety, if desired.
*As defi ned by the USDA
©2015 Goya Foods, Inc.
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