Black Bean and Goat Cheese Quesadillas — Damn Delicious

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Black Bean and Goat Cheese Quesadillas

Goat cheese is one of my favorite cheeses, especially because of its texture, so I was immediately hooked when I came across this recipe. I substituted the corn tortilla with whole wheat and served it with a side of spicy sour cream dipping sauce from the Bacon-Wrapped Potato Bites, which paired perfectly together. Best of all, it was simple, quick, hearty, and healthy!

Black Bean and Goat Cheese Quesadillas (adapted from Martha Stewart):

Yields 2 servings

  • 1/2 can black beans, rinsed and drained (3/4 cups)
  • 1/4 cup goat cheese, crumbled
  • 1 roma tomato, seeded and coarsely chopped
  • 1/3 cup corn kernels (from 1 ear of corn)
  • 1 scallion, coarsely chopped
  • 2 teaspoons coarsely chopped fresh oregano
  • Coarse salt and freshly ground pepper
  • 6 six-inch corn or whole wheat tortillas

Mash beans in a medium bowl until chunky.

Add goat cheese, tomato, corn, scallions, and oregano.

Season with salt and pepper, and stir until well combined.

Heat a grill pan over medium heat.

Spread 3/4 cup bean mixture evenly over 1 tortilla.

Top with another tortilla. Repeat with remaining bean mixture and tortillas.

Raise heat to medium-high.

Grill quesadillas, 1 or 2 at time, until grill marks appear and filling is hot, about 2 minutes per side.

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