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Black-Bean Quesadillas with Goat Cheese

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

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

Nutrition 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

How to Make It

  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.