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 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.)