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.
Servings: 4
Cost: $5.00
Equipment
- Nonstick Skillet
- Potato Masher
Ingredients
- 2 teaspoons Olive Oil, divided
- 1 cup finely chopped Onion
- 2 cloves Garlic, minced
- 1/2 cup Salsa
- 1/4 teaspoon Ground Cumin
- 1 19 ounce can Black Beans, drained (about 2 cups)
- 1/3 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 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.
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