- 1 pouch BeanVIVO Baja Black Beans
- 4 whole-wheat tortillas
- 1 cup pico de Gallo sauce
- 1 1/3 cups shredded Mexican cheese
Heat a large nonstick skillet to medium-high and spray with oil. Add tortilla to the skillet. Then to half the tortilla, add three tablespoons cheese, 2-3 tablespoons pico de gallo, 2-3 tablespoons of BeanVIVO Baja Black Beans, and three more tablespoons of cheese. Fold tortilla over to create quesadilla.
When cheese is beginning to melt, and the tortilla's face downside is starting to turn golden brown and crispy, flip the quesadilla onto the other side and cook until golden brown and crispy. Remove from heat and serve immediately. Enjoy!