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 ...

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