Black bean salsa with cheese quesadilla

Black Bean Salsa with Cheese Quesadilla

[site_reviews_summary] Reviews

Level up Meatless Monday or Taco Tuesday with just a few ingredients. Featuring Newman’s Own Salsa, this recipe adds color to your plate and flavor to your palate.

Want more than cheese in your quesadilla? Add veggies or meat to this versatile and easy recipe!

Serves: 4

Prep Time: 10 min

Cook Time: 15 min

Print Recipe


  • 1 cup cooked black beans (fresh or canned): rinsed well
  • 1 cup Newman’s Own® Medium Chunky Salsa
  • 4 flour tortillas
  • ¼ cup shredded low sodium, low fat Monterey Jack and Colby cheese blend



Combine the salsa and the black beans in a medium bowl and set aside.


Using a dry frying pan or flat top griddle, heat the tortillas on one side over medium heat until hot, then flip and sprinkle with an even layer of cheese.


Once the cheese starts to melt, add ¼ of the bean and salsa mixture. Fold over the tortilla. Cook on both sides until the tortilla starts to brown. Remove from heat.


Slice the cooked quesadillas into wedges.

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