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.

How to Make It

Step 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.

Step 2

Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

Step 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.

Ratings & Reviews

gkd1029's Review

CherCooks411
April 15, 2014
N/A

lwright311's Review

gkd1029
July 04, 2013
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.

CherCooks411's Review

lwright311
May 24, 2011
This was simple, quick, and very satisfying. I recommend a homemade salsa over bottled - it makes all the difference in flavor. Make extra, and use it as a topping - much healthier than sour cream!