Monterey Jack Quesadilla with Beans & Quinoa

Print Pin This
< >
  • Monterey jack quesadilla with beans and quinoa


  • 4 c. canned black beans, drained
  • 1 lb. Monterey Jack cheese, shredded
  • 2 c. salsa verde
  • 4 t. ground cumin
  • 16, 8" whole-wheat tortillas


  1. Cook InHarvest White Quinoa or Tri-Color Quinoa according to package directions. Drain excess liquid and reserve chilled.
  2. In a large bowl, combine the beans, cheese, salsa, cumin and cooled quinoa. Mix thoroughly with a rubber spatula
  3. Scoop ½ c. of the filling onto the bottom half of each tortilla. Spread the filling out over each tortilla to ½” from the edge. Fold each tortilla over and press to seal.
  4. Place the quesadillas on parchment-lined sheet pans. Heat in a 350°F oven until the cheese melts, 5 to 10 minutes. (Quesadillas can also be cooked on a griddle or in a pan.)

Recipe Yield: 16 quesadillas

Get Recipes and More

Red Jasmine & Baby Greens Breakfast Salad with Green Goddess Dressing

Get trends, recipes and more in your inbox >