Black-Bean Quesadillas With Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Healthy and tasty - these are also good with some fresh or frozen spinach thrown in for a tasty way to sneak in some more veggies. Ingredients:
1 teaspoon olive oil, divided |
1/2 cup chopped onion |
1 garlic clove, minced |
1/4 cup salsa |
1/4 teaspoon ground cumin |
10 ounces black beans, undrained |
1/4 cup fresh cilantro, minced |
2 ounces goat cheese, crumbled |
4 (8 inch) flour tortillas |
1/4 cup nonfat sour cream |
1/2 cup salsa |
Directions:
1. Heat 1/2 teaspoon olive oil in a nonstick skillet over medium-high heat. Add the onion and the garlic; saute 3 minutes. Stir in 1/4 cup salsa, cumin, and beans, and bring to boil. Reduce heat, and simmer 5 minutes or until thick. Mash the bean mixture slightly. Remove from heat; stir in cilantro and cheese.
2. Spread bean mixture evenly over 2 tortilla, top each with another tortilla, pressing gently.
3. Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla and cook 2 minutes on each side. Repeat with remaining oil and quesadilla. Cut each quesadilla into 6 sections. Serve with sour-cream and salsa.
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