Black-Bean Quesadillas With Goat Cheese

READY IN: 30mins
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.

Ingredients Nutrition

Directions

  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
  2. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
  3. Mash the bean mixture slightly with a potato masher.
  4. Remove from heat; stir in the cilantro and goat cheese.
  5. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
  6. 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.
  7. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

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