Monterey Jack Quesadilla with Beans and Quinoa

Ingredients

InHarvest white quinoa2 pounds
Beans, blackcanned, drained16 cups
Cheese, monterey jackshredded4 pounds
Salsa verdelow sodium8 cups
Cumin, ground½ 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.