A quick and easy weeknight vegetarian supper. The combination of the black beans and the two types of goat cheese is surprisingly delicious. They also taste great cold, making any leftovers a perfect snack.
Black Bean Quesadillas with Goat Cheese
A quick and easy weeknight meal.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can green chiles
- 1 red or orange bell pepper, diced
- 2 green onions, sliced finely
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups goat cheddar, grated
- 1/2 cup goat cheese (chèvre) broken into crumbles
- 10-6 inch corn tortillas
- 4 tsp olive oil
Directions
- In a large bowl combine the rinsed beans, green chilies, bell pepper, green onions, garlic, cilantro, grated cheese and goat cheese.
- Heat 1 tsp of olive oil in a nonstick pan.
- Spread 2-3 tbsp of the bean mixture on one half on the tortilla. Fold over the other half of the tortilla to cover the filling.
- Place the tortilla in the warm skillet. Let it cook for 3 minutes and then flip and cook for another three minutes.
- Remove to a plate.
- Repeat until all the filling is gone. Adding more oil a tsp at a time as needed.
- Serve with your favourite salsa and sour cream product.
- Recipe Notes
- You can cook more than one quesadilla at a time if your frying pan is large enough to accommodate them. I use a large electric frying pan and cook 4 at a time.
- Any leftovers should be stored in an airtight container in the fridge. The leftover quesadillas can be eaten cold as a snack or reheated in a warm skillet.
Yummy Gluten Free 
One Comment Add yours