Monterey Jack Quesadilla with Beans and Quinoa

Ingredients

InHarvest white quinoa	2 pounds
Beans, blackcanned, drained	16 cups
Cheese, monterey jackshredded	4 pounds
Salsa verdelow sodium	8 cups
Cumin, ground	½ cup
Tortillas, whole-wheat flour(8”, 44 g.)	64 each

Instructions

1. Cook quinoa according to package directions.
2. Drain off any excess liquid and cool the quinoa under refrigeration.
3. In a large bowl or mixer with paddle attachment, combine the beans, cheese, salsa, cumin and cooled quinoa.
4. Mix thoroughly.
5. Using a #8 disher, scoop the filling onto the bottom half of the tortilla.
6. Spread the filling out over the tortilla to 1⁄2” from the edge.
7. Fold the tortilla over and press to seal.
8. Place the quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
9. Wrap the sheet pans and store under refrigeration until ready to cook.
10. Heat in a 350° F oven until the internal temperature reaches 165° F (5 to 10 minutes).

Recipe Notes

Yield: 64 quesadillas

* USDA salsa may be substituted for the salsa verde.