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black bean and goat cheese quesadillas

(2 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

Great for game day.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For black bean and goat cheese quesadillas

  • 1 c
    cooked and drained black beans
  • 1/2 c
    finely chopped red onion
  • 2
    ripe tomatoes, seeded and chopped
  • 1/2 c
    fresh cilantro leaves, packed
  • 2
    fresh jalapeno chiles, seeded and chopped
  • 1
    lime, juiced
  • salt and pepper, to taste
  • 4 oz
    chevre cheese (soft goat cheese)
  • 4 oz
    monterey jack cheese (or cotija), grated
  • butter, softened (or high-heat oil)
  • 8
    (10-inch) flour or whole wheat tortillas
  • sour cream and salsa for topping

How To Make black bean and goat cheese quesadillas

  • 1
    In a bowl combine black beans, red onions, tomatoes, cilantro, chiles and lime juice. Season to taste with salt and pepper.
  • 2
    Combine chèvre and grated cheese together in a small bowl.
  • 3
    Preheat a 10-inch or larger skillet on medium heat. Spread softened butter or oil on one side of two tortillas. Place one tortilla, butter-side down, in the hot skillet. Spread 1/4 of the cheese mixture on top of tortilla and top with 1/4 of the black bean mixture. Place the other tortilla, butter side up, on top.
  • 4
    Cook until the bottom tortilla is golden brown; using a pancake turner, carefully flip the quesadilla over and cook until golden brown on the other side. Repeat process 3 more times with remaining tortillas and filling.
  • 5
    To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
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