Tuesday, June 7, 2011
BLACK BEAN AND GOAT CHEESE QUESADILLAS
Black beans are a favorite of mine; in fact, I prefer black beans to refried beans with my Mexican food. I haven't met too many cheeses that I don't like, but goat cheese is a particular favorite. So, when I saw this recipe in an America's Test Kitchen 30-Minute Suppers magazine, I knew it was something I'd have to try. I've been using the lower sodium black beans and can discern no difference in taste. I've always got whole wheat tortillas in the fridge, so that was what I used for the wrapper.
1 (16 oz) can black beans, drained and rinsed
1 (4 oz) log goat cheese, crumbled
1 1/2 cups shredded Monterey Jack cheese
1 jalapeno chile, seeded and minced
1/4 cup chopped fresh cilantro
1/4 tsp ground cumin
1/2 tsp salt
1 tsp pepper
4 (12 inch) whole wheat tortillas
Combine the beans, goat cheese, Monterey Jack, jalapeno, cilantro, cumin, salt, and pepper in a large bowl. Divide cheese mixture evenly over one half of each tortilla, leaving 1/2 inch border around edge. Fold tortillas over filling and press down firmly.
Add 2 quesadillas to large nonstick skillet and cook over medium high heat until golden and crisp, about 2 minutes. Using spatula, flip the quesadillas and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve with your choice of condiments (we prefer sour cream and salsa, but guacamole would be delicious as well).
I like that all the ingredients were combined before assembling the quesadillas because it ensured that each bite contained a little bit of everything. This is a tasty, meatless meal which I rounded out with a chopped salad. I didn't feel it warranted a starch, but you could serve it with yellow rice if you're so inclined. It would make a great snack or appetizer as well and the ease of preparation can't be beat.