Black-Bean Quesadillas with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Before he tried these quesadillas, my boyfriend wouldn't eat beans. Now, he can't get enough of them! All of my health-conscious friends love this creamy, flavorful dish. The key ingredient is the cumin: It brings everything together. Ingredients:
2 teaspoons olive oil, divided |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 cup salsa |
1/4 teaspoon ground cumin |
1 (19-ounce) can black beans, undrained |
1/3 cup minced fresh cilantro |
1 (4-ounce) package goat cheese, crumbled |
8 (8-inch) flour tortillas |
1/2 cup fat-free sour cream |
1/2 cup salsa |
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. 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.
2. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
3. 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.
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