Pressure Cooker Black Bean Quesadillas | RICARDO

Ingredients

• 1 cup (200 g) dried black beans, rinsed and drained
• 1 cup (250 ml) chicken or vegetable broth
• 1 cup (250 ml) store-bought salsa
• 1 ½ cups (225 g) fresh or frozen corn kernels
• ½ cup (25 g) cilantro, finely chopped
• 8 large 10-inch (25 cm) wheat tortillas
• 3 ¼ cups (325 g) mozzarella cheese, grated
• 2 tbsp (30 ml) olive oil
• Sour cream, for serving
• Store-bought salsa, for serving