This is a sponsored post written by me on behalf of Goya.
Hey everyone! In (early) honor of Cinco de Mayo this weekend, we’re bringing you a recipe from the kitchen of Mr. R! With him being Cuban, you know black beans are in the mix, and with me being from a Mexican family, we love to cook Mexican food and celebrate Cinco de Mayo. Mesh the two, plus our love of breakfast, and this post will make perfect sense!
Goya has a great cookbook called the Goya MyPlate Cookbook, which features a ton of “healthy, tasty, affordable Latin cooking” ideas that are all perfect for Cinco de Mayo celebrations- creations like Chicken Veracruz, Tangy Four Bean Salad and more. I browsed through the cookbook, and found a tasty recipe for a black bean quesadilla… but of course we couldn’t stop there, so we put our own flare on it! We ended up with a black bean, spinach, egg and tomato breakfast quesadilla.
- 2 eggs
- 2 corn tortillas
- Goya olive oil
- 1 cup spinach
- 1/4 onion
- 1/2 small tomato
- 1 can Goya black beans
- 1/2 cup cheese
- 1/2 cup pineapple mango salsa
- Strain beans, and heat them in a skillet. Once hot, mash them and refry them in a bit of olive oil.
- Cook eggs as an omelet.
- Sautee spinach and onions in olive oil.
- Heat up tortillas.
- Layer quesadilla as follows (from bottom up): Bottom tortilla, layer of beans, eggs, spinach/onions, tomatoes, cheese, top tortilla.
- Add side of pineapple mango salsa
…Because to celebrate Cinco de Mayo, Goya is graciously giving one lucky winner a Goya prize pack, which includes the the Goya MyPlate Cookbook, Goya Organic Low Sodium Black Beans and Goya Extra Virgin Olive Oil. With those basics, you’ll be able to make your own perfect black bean quesadillas, plus try out tons of other recipes (in English or Spanish, for added convenience!) Enter below and tell your friends; the giveaway ends May 9 and is open to U.S. residents.
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This post and giveaway have been sponsored by Goya. I was given a product sample to conduct this review, however all views and opinions are 100% my own.