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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


  • Nonstick Skillet
  • Potato Masher


  • 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)
  • 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,


  • 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.


Source: Cooking Light


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