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Celebrate Cinco de Mayo with Goya Foods {Giveaway}

Goya

Today is Cinco de Mayo if you didn’t already know. Are you and your family celebrating? We are and having a great time spending the day together. Thanks to Goya Foods we are able to enjoy a few things that we love along with a great cookbook to try new things.

Goya Foods sent us a  MyPlate Cookbook as well as Goya Organic Low Sodium Black Beans and Goya Extra Virgin Olive Oil. The MyPlate bilingual cookbook is perfect for someone like me who is still learning Mexican dishes and the best way to make. Since it is bilingual though it is perfect for my sister in-law as well (that way she can check what I am putting in there.) Goya asked me to create my own twist on their Black Bean Quesadillas so I got to work although I will say that their recipe doesn’t need any help from me.

Black Bean and Spinash

Black Bean and Spanish Quesadilla

I used to hate spinach but then I wanted the kids to eat more greens so I threw some in a quesdilla and the rest is history. I love this and have been know to add many other things in with it such as left over chicken or other meats. Below is the basic Black Bean Quesadilla Recipe from Goya, everything is red is my additions.

Ingredients

  • 1 cup GOYA® Pico de Gallo
  • 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
  • ½ cup shredded Monterey jack cheese
  • 2 tbsp. finely chopped fresh cilantro
  • 4 10” GOYA® Flour Tortillas Burritos
  • 1 tsp. GOYA® Extra Virgin Olive Oil
  • 1 cup frozen spinach, drained
  • 1/2 cup corn
  • 1 cup shredded chicken cooked (optional)
  • GOYA® Salsita (optional)

Directions

  1. Using small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese, corn, and cilantro until combined.
  2. Divide black bean mixture, top with shredded chicken and layer of spinach  evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.
  3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
  4. Cut quesadillas into wedges. Serve with Salsita, if desired.

Learn More

MyPlate is an initiative to help you make healthier food choices so be sure to learn more and check out all of the wonderful food items that Goya has to offer.

Enter to Win:

Enter below for your chance to win the same products that I reviewed!US ONLY please, Ends May 20, 2013 at 11:59 pm EST

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Rita
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I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.

Comments

  4. I’m thinking of making the Baked Jalapeño Poppers recipe on the Goya site, yum!

    {{{just fyi, on the SweepsKeep widget it says that the entries are for a ‘Wahl hot/cold Massager’ – I HOPE NOT! This is the Goya prize I hope. Maybe you could fix that.}}}

    also, I hope I’m not double posting! My computer froze then crashed right when i was posting, so I dunno!

  10. I’d Like To Try The Arepa with Chicken and Avocado Recipe!

  20. shared

    https://accounts.google.com/ServiceLogin?service=oz&hl=en-US&continue=https://plus.google.com/117101662797311130917/posts/W4T36xgxLLm?gpsrc%3Dgplp0%26partnerid%3Dgplp0

  25. I would love to try the Southwestern Chicken Salad. Salads are perfect for the upcoming Summer season!

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