Black Bean and Goat Cheese Quesadillas
The premise of the dish starts with melted cheese and spicy chiles tucked between two crisp tortillas, but we have sparked that up considerably.
- 1 cup cooked and drained black beans Add to list
- 1/2 cup finely chopped red onion Add to list
- 2 ripe tomatoes, seeded and chopped Add to list
- 1/2 cup fresh cilantro leaves, packed Add to list
- 1 to 2 fresh jalapeno chiles, seeded, de-ribbed and chopped Add to list
- Juice of 1 fresh lime Add to list
- Salt and freshly ground black pepper to taste Add to list
- 4 ounces chevre Add to list
- 4 ounces Monterey Jack or Mexican cheese such as cotija, grated Add to list
- 8 (10-inch) flour or whole wheat tortillas Add to list
- Softened butter or vegetable oil Add to list
- Sour cream Add to list
- Salsa Add to list
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, PCC Chef
ABOUT OUR 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.
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