YIELD: 16 quesadillas 8 oz. white quinoa 4 cups canned black beans, drained 1 lb. Monterey Jack cheese, shredded 2 cups salsa verde 4 Tbsps. ground cumin 16 (8”) whole grain tortillas 1. Cook InHarvest 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 cup of the filling onto the bottom half of each ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.