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Black Bean Quesadillas with Goat Cheese




Source of Recipe


Cooking Light-6/01






List of Ingredients



• 2 teaspoons olive oil, divided
  
• 1 cup chopped onion
  
• 2 garlic cloves, minced
  
• 1/2 cup salsa
  
• 1/4 teaspoon ground cumin
  
• 1 can (19-ounce) black beans, undrained
  
• 1/3 cup minced fresh cilantro
  
• 1 package (4-ounce) goat cheese, crumbled
  
• 8 flour tortillas (8-inch)
  
• 1/2 cup fat-free sour cream
  
• 1/2 cup salsa
  






Instructions



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.
   
   
2. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
   
   
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. Yield: 8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream, and 1 tablespoon salsa).