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1/1 Photo of Black-Bean Quesadillas With Goat Cheese
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.
Units: US | Metric
Serving Size: 1 (188 g)
Servings Per Recipe: 8