Black-Bean Quesadillas with Goat Cheese

recipe
"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."

CL Reader.

Yield:

8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream, and 1 tablespoon salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 279
Caloriesfromfat 24 %
Fat 7.3 g
Satfat 2.8 g
Monofat 2.6 g
Polyfat 1.4 g
Protein 12.8 g
Carbohydrate 41.3 g
Fiber 5 g
Cholesterol 13 mg
Iron 3.2 mg
Sodium 662 mg
Calcium 152 mg

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

Preparation

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.

Note:

June 2001
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