I really enjoyed the filling which would make a great dip. As a quesadilla filling it was a little to mushy. I will make it again and dip chips or veggies in it. The filling stores well to be eaten as leftovers.
Black-Bean Quesadillas with Goat Cheese
"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."
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- Calories: 279
- Calories from fat: 24%
- Fat: 7.3g
- Saturated fat: 2.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.4g
- Protein: 12.8g
- Carbohydrate: 41.3g
- Fiber: 5g
- Cholesterol: 13mg
- Iron: 3.2mg
- Sodium: 662mg
- Calcium: 152mg
- 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
- 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.
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