Black Bean Quesadillas With Goat Cheese Recipes

Steps:

• 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 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
• Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

Steps:

• 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.
• Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
• 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.

Steps:

• 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.
• 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.
• Remove from heat, stir in the corn/cilantro/goat cheese mixture.
• Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
• Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
• Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.

Steps:

• 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.