Prep 0 mins
Cook 30 mins
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.
- 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
- 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.
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.
Absolutely wonderful!! I used dried black beans soaked/cooked to cut down on the sodium. And I used a medium fire roasted salsa. I will definately been making this again. It is quick and easy dinner full of great flavours. I served it with some lightly steamed spinach. That you GibbyLou for sharing this great recipe!