Rice Filled Quesadillas with Salsa

This is a very healthy recipe and yet it still tastes delicious.

Rachel’s Rice- Filled Quesadillas with Salsa3/4 cups Lundberg Wild Blend Brown Rice cooked
1 can Black Beans (15 ounces) undrained
1 tsp Olive Oil
½ medium onion, diced
1 Tbl Penzy’s Taco Seasoning
¾ cups Salsa

Cook the rice.
Drain the beans, reserving ½ the liquid.
In a medium saucepan, heat oil over medium heat.
Add onion and cook until tender.
Add the beans, reserved liquid, taco seasoning.
Cook, stirring for 7 to 8 minutes.
Warm whole wheat flour tortillas in skillet and place on serving place.
Spoon the rice over ½ of each tortilla.
Top with the beans and salsa mixture.
Fold the remaining half of the tortillas over each filing
And press down slightly.
Serve immediately.