• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Vegetarian

    Black Bean and Goat Cheese Quesadillas

    Published: Jun 21, 2012 · Modified: May 24, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    a stack of black bean quesadillas

    It's really a wonder that this recipe didn't surface in the first few weeks that I was testing the waters of this whole food blogging thing.  These black-bean quesadillas with goat cheese, spice, and the brightness of fresh cilantro have long been a staple, and they are one of my all-time favorite dinners.

    It was one of the first recipes I ever cooked for my roommates in college and was such a hit that it converted several sworn goat-cheese haters who, to this day, still request that I make it.

    cooking black beans in a large skillet

    The reason I've been so delinquent in writing about the recipe?  I can't ever seem to get the pictures to come out "right".  I've learned that there are a few things I just cannot get the hang of photographing. Curry is a big one.  (Some of the best food I've had came on our recent trip to India, but when I went through the photos, I could barely distinguish them.)

    Quesadillas?  They don't seem like they'd be so tricky to capture.  But are they ever.

    cutting quesadillas into triangles

    Maybe it's just because the photos of the crisp tortilla do no justice to the amazing flavors contained inside.

    But when my visiting sisters offered to cook dinner for Frank and I this week, and told me that these quesadillas would be on the menu, I grabbed my camera.

    a stack of black bean quesadillas on a white plate

    I figured that if I can't capture a brightly-lit, carefully arranged, picture of these quesadillas, I can instead offer you some images of the process in action.

    a black bean quesadilla on a white plate with guacamole and salsa

    Not to mention that if a ringing endorsement from a 15-year-old (who doesn't like cheese) and an 18-year-old (who keeps telling me that she needs more spicy chilis on her dishes - has she become Thai?) doesn't sell you on making these this week, I'm not sure what could.

    Print Recipe
    No ratings yet

    Black Bean Quesadillas with Goat Cheese Recipe

    With hearty black beans and creamy goat cheese, you won't be missing anything with these vegetarian quesadillas.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Main Dish
    Cuisine: Tex Mex
    Keyword: easy dinner, vegetarian
    Servings: 4
    Calories: 433kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $5.00

    Equipment

    • Nonstick Skillet
    • Potato Masher

    Ingredients

    • 2 teaspoons Olive Oil, divided
    • 1 cup finely chopped Onion
    • 2 cloves Garlic, minced
    • ½ cup Salsa
    • ¼ teaspoon Ground Cumin
    • 1 19 ounce can Black Beans, drained (about 2 cups)
    • ⅓ cup minced Fresh Cilantro
    • 4 ounces Goat cheese (cut into small pieces)
    • 8 8 inch Flour Tortillas
    • Optional toppings - sour cream, guacamole, chopped red onions, cilantro, salsa,

    Instructions

    • 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 ½ 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 ¼ 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 ½ cup salsa.

    Notes

    Source: Cooking Light

    Nutrition

    Calories: 433kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 1071mg | Potassium: 293mg | Fiber: 5g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 5mg

    Related

    « Koh Lanta: And Then There Were Two
    To See the Sky »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Claire @ Claire K Creations

      June 22, 2012 at 6:52 am

      Haha I have so many recipes that they say they serve so many more than they do. There's an enchilada mix you get in the supermarket that 'serves 8'. It serves 3 in my house.

      I'm adding black beans to next week's shopping list. Come to think of it I think I have a can in the pantry! Yum!

      Reply
    2. Eliot

      June 22, 2012 at 10:37 pm

      I jumped over here as soon as I saw this recipe title on Google Reader! These are some of my favorite flavors and I cannot imagine how good they are. I think I found a recipe for lunch this weekend!

      Reply
    3. Kristin

      June 26, 2012 at 10:37 pm

      I think I am one of the original "converted sworn goat-cheese haters!" 😉 These bring back memories!!

      Reply
      • Jess

        June 27, 2012 at 10:36 am

        Yes!!! You ARE! You were always my most adamant sworn goat-cheese hater, despite liking these quesadillas. I still laugh at the thought of you cringing when I would used to eat a big old goat cheese jambon sandwich for lunch, standing on the street in Paris!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef