Rice and Black Bean Quesadillas

• 1 package Knorr (brand) Spanish Style Rice, 5.4 Ounce Bag
• 2 whole Small Green Bell Peppers
• 1 whole Small White Onion
• 10 whole Cherry Tomatoes
• 15 ounces, weight Can Of Black Beans
• 1 cup Shredded Mozzarella Cheese
• 4 whole Small, Soft Tortillas

1. In a medium saucepan cook the Spanish Style Rice according to package directions.
2. (Boil 2 cups of water and the rice, then simmer for 7 minutes or until water is all soaked up).
3. While the rice is cooking, roughly chop the bell peppers and onion.
4. Slice the tomatoes in half and set these ingredients aside.
5. Open the can of beans and rinse them to remove the slimy liquid on them.
6. Once the rice is done, turn off the stove and immediately add the beans and the cheese.
7. Stir well to combine.
8. Once this mixture has cooled slightly add the vegetables and stir.
9. In a heated and slightly oiled skillet, plop in a tortilla.
10. Spoon the rice mixture one one side of the tortilla leaving enough room to fold the tortilla in half.
11. Once folded in half, let it heat for just a minute until everything melts together.
12. Remove, serve and enjoy!

knorr, green bell peppers, white onion, tomatoes, black beans, mozzarella cheese, tortillas

Taken from tastykitchen.com/recipes/main-courses/rice-and-black-bean-quesadillas/ (may not work)