Description
These southwest quesadillas are loaded with black beans, fresh pico de gallo, crispy corn, and warm melted cheese. Best served in a toasted Angelic Bakehouse Sprouted Grain wrap! There's no doubt theses quesadillas are sure to be a crowd hit!
Ingredients
Scale
- 1 Tbsp olive oil
- 3 Angelic Bakehouse 7-Grain Wraps
- 1 cup shredded Mexican cheese (use dairy-free if desired)
- 1 cup black beans (drained and rinsed)
- 1 cup pico de gallo (store-bought or homemade)
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- Greek yogurt (optional, to top)
Instructions
- Heat the olive oil in a skillet over medium heat. Lay a wrap down flat in the skillet and sprinkle 1/3 cup of shredded cheese on the lower half of the tortilla (reserve a little bit to sprinkle on top). Add 1/3 cup of black beans on top of the cheese, along with 1/3 cup pico de gallo, and about 2 Tbsp corn. Sprinkle the reserved cheese on top and let it all melt
- Carefully fold over the top half of the quesadilla over all the ingredients and press down to seal. Remove from heat and repeat with another 2 tortillas
- Slice the quesadillas into pieces and top with cilantro and a dollop of greek yogurt if desired
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Skillet
- Cuisine: Mexican
Keywords: southwest quesadilla, sprouted grain, healthy quesadilla, veggie quesadilla