Black Bean, Roasted Corn and Goat Cheese Quesadillas |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 10 |
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combination of March 2009 and June 2001 recipes from Cooking Light Ingredients:
2 cups corn kernels |
2 (5 1/3 ounce) containers chavrie soft-type goat cheese |
1/2 cup cilantro, chopped |
1 teaspoon olive oil |
1 cup onion, chopped |
2 garlic cloves, minced (think i did 3 or 4) |
1 cup salsa |
1 teaspoon ground cumin |
15 ounces canned black beans, undrained |
16 small corn tortillas |
1 cup salsa verde |
1 cup nonfat sour cream |
Directions:
1. Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
2. In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
3. Remove from heat, stir in the corn/cilantro/goat cheese mixture.
4. Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
5. Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
6. Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.
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