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
- Cook quinoa according to package directions.
- Drain off any excess liquid and cool the quinoa under refrigeration.
- In a large bowl or mixer with paddle attachment, combine the beans, cheese, salsa, cumin and cooled quinoa.
- Mix thoroughly.
- Using a #8 disher, scoop the filling onto the bottom half of the tortilla.
- Spread the filling out over the tortilla to 1⁄2” from the edge.
- Fold the tortilla over and press to seal.
- Place the quesadillas on parchment-lined sheet pans, 12 per tray with edges slightly overlapping.
- Wrap the sheet pans and store under refrigeration until ready to cook.
- 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.