Monterey Jack Quesadilla with Beans & Quinoa


Yield: 16 quesadillas


  1. Cook InHarvest White Quinoa or Tri-Color 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.)