Black Bean and Goat Cheese Quesadillas | PCC Natural Markets

Black Bean and Goat Cheese Quesadillas

Serves: 4

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The premise of the dish starts with melted cheese and spicy chiles tucked between two crisp tortillas, but we have sparked that up considerably.



In a bowl combine black beans, red onion, tomato, cilantro, chiles, and lime juice. Season to taste with the salt and pepper.

Preheat a 10-inch or larger skillet on medium heat. Once it's fully preheated, spread softened butter or vegetable oil on one side of two tortillas. Place one tortilla butter-side down in the hot skillet. Spread one quarter of the cheese mixture on top of tortilla and top with one quarter of the black bean mixture. Place the other tortilla, butter side up, on top.

Cook until bottom tortilla is golden brown, and, 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.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: black beans, cheese, cilantro, salsa


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A nice change of pace for boring ol' quesadillas

Usually I think of quesadillas as an easy meal I slap together with whatever combo of cheese, beans and veggies I happen to have on hand, and I'm not generally likely to have this particular range of ingredients taking up space in my fridge/pantry, but one day I was looking to use up some chevre and this recipe fell into my lap, so I gave it a try and was glad I did. The tomatoes (even seeded) added a fair amount of moisture to the quesadillas, which made for a bit of messy eating, but the taste and balance of flavors was really good and I'd definitely make them again.

Absolutely Delicious

This is the first time I made quesadillas and it is now a favorite. The cheeses blended to enhance each other, and the layers of flavors are just wonderful. I used shredded "Mexican Cheese" mixture from Costco and goat cheese. Terrific!

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