Black Bean Quesadillas With Goat Cheese Food

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BLACK-BEAN QUESADILLAS WITH GOAT CHEESE



Black-Bean Quesadillas With Goat Cheese image

I served this as an appetizer for a book club discussion about Enrique's Journey by Sonia Nazario. It could serve 2-4 as a main course. It is from Cooking Light June 2001. I use a 15oz can of black beans, drained and rinsed. Then in step 2 just heat until simmering, no need to wait for it to thicken. It's also not necessary to crumble the goat cheese.

Provided by GibbyLou

Categories     Beans

Time 30m

Yield 24 wedges, 8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil, divided
1 cup onion, chopped
2 garlic cloves, minced
1/2 cup salsa, your choice of heat
1/4 teaspoon ground cumin
1 (19 ounce) can black beans, undrained
1/3 cup fresh cilantro, minced
4 ounces goat cheese, crumbled
8 (8 inch) flour tortillas
1/2 cup sour cream
1/2 cup salsa

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.

Nutrition Facts : Calories 346.6, Fat 12.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 636.9, Carbohydrate 45.3, Fiber 6.9, Sugar 3.8, Protein 13.1

BLACK BEAN AND GOAT CHEESE QUESADILLAS



Black Bean and Goat Cheese Quesadillas image

For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 5m

Yield One serving

Number Of Ingredients 5

2 corn tortillas
1/3 cup cooked black beans
1 ounce crumbled goat cheese (1/4 cup)
1/4 roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips
Salsa for serving (optional)

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.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 229 milligrams, Sugar 1 gram

BLACK BEAN AND GOAT CHEESE QUESADILLAS



Black Bean and Goat Cheese Quesadillas image

One quesadilla per person is never quite enough, so this recipe makes an extra to share.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 8

1 can (15 ounces) black beans, rinsed and drained (1 1/2 cups)
3 ounces goat cheese, crumbled (1/2 cup)
1 medium tomato, seeded and coarsely chopped
3/4 cup corn kernels (from 2 ears of corn)
2 scallions, coarsely chopped
1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt and freshly ground pepper
10 six-inch corn tortillas

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.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON



Black-Bean Quesadillas With Smoked Salmon image

Provided by Molly O'Neill

Categories     appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 23

1 pound fresh tomatillas (about 12), husked
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot, cooked black beans
2 teaspoons olive oil
4 teaspoons fresh lime juice
1 teaspoon kosher salt
1 clove garlic, peeled and minced
1/4 cup chopped scallions
Freshly ground pepper to taste
6 ounces soft goat cheese
6 small flour tortillas
6 large slices smoked salmon
1/4 cup orange juice
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon walnut oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
10 cups stemmed arugula
2 yellow bell peppers, cored and cut into thin strips

Steps:

  • To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
  • To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
  • To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
  • Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
  • Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

CHEESY BLACK BEAN QUESADILLAS



Cheesy Black Bean Quesadillas image

"These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can't handle too much heat," Cherylyn Radford explains from Fox Creek, Alberta. "I like to serve slices with salsa and fat-free sour cream."

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 11

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 381 calories, Fat 12g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 820mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

BLACK BEAN, ROASTED CORN AND GOAT CHEESE QUESADILLAS



Black Bean, Roasted Corn and Goat Cheese Quesadillas image

Make and share this Black Bean, Roasted Corn and Goat Cheese Quesadillas recipe from Food.com.

Provided by dmmurphy

Categories     Cheese

Time 35m

Yield 8 quesadillas, 8 serving(s)

Number Of Ingredients 12

2 cups corn kernels
2 (5 1/3 ounce) containers chavrie soft-type goat cheese
1/2 cup cilantro, chopped
1 teaspoon olive oil
1 cup onion, chopped
2 garlic cloves, minced (think I did 3 or 4)
1 cup salsa
1 teaspoon ground cumin
15 ounces canned black beans, undrained
16 small corn tortillas
1 cup salsa verde
1 cup nonfat sour cream

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.

Nutrition Facts : Calories 365.5, Fat 13.9, SaturatedFat 8.4, Cholesterol 32.6, Sodium 808.6, Carbohydrate 45.9, Fiber 8.1, Sugar 5.9, Protein 17.4

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