Recipe by GibbyLou
I served this as an appetizer for a book club discussion about Enrique's Journey by Sonia Nazario. It could serve 2-4 as a main course. It is from Cooking Light June 2001. I use a 15oz can of black beans, drained and rinsed. Then in step 2 just heat until simmering, no need to wait for it to thicken. It's also not necessary to crumble the goat cheese.
Top Review by Kerfuffle-Upon-Wincle
Easy, and very tasty! Garnished with sour cream, salsa, and cilantro. Served with roasted sweet potato slices. Will add sliced avocado next time! Made for Spring PAC 2014.
- 2 teaspoons olive oil, divided
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup salsa, your choice of heat
- 1⁄4 teaspoon ground cumin
- 1 (19 ounce) can black beans, undrained
- 1⁄3 cup fresh cilantro, minced
- 4 ounces goat cheese, crumbled
- 8 (8 inch) flour tortillas
- 1⁄2 cup sour cream
- 1⁄2 cup salsa
Directions See How It's Made
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
- Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
- Mash the bean mixture slightly with a potato masher.
- Remove from heat; stir in the cilantro and goat cheese.
- Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
- Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.
- Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.