Black Bean and Goat Cheese Quesadillas
Serves: 4
Here is a perfect example of the fact that the simplest foods can be so very satisfying. The premise of the dish starts with melted cheese and spicy chiles tucked between two buttery, crisp tortillas, but we have sparked that up considerably.
Ingredients
PreparationIngredients
- 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 (soft, fresh goat’s milk cheese) 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
Preparation
In a bowl combine the black beans, the red onion, tomato, cilantro, chiles, and the lime juice. Season to taste with the salt and pepper.
To assemble and cook a quesadilla, spread or brush the softened butter or vegetable oil on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread one quarter of the cheese mixture on top of the tortilla and top with one quarter of the black bean mixture. Place the other tortilla, butter side up, on top of all this.
Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. 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 Cooks instructor
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.
Comments
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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!
February 20, 2012 at 09:52 AM — Bo
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.
November 11, 2011 at 10:35 AM — sarah_dougherty