BLACK BEAN AND GOAT CHEESE QUESADILLAS
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
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 AND GOAT CHEESE QUESADILLAS
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
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
CHEESY BLACK BEAN QUESADILLAS
"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
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 AND GOAT-CHEESE QUESADILLAS
These can be made as a side dish, an appetizer, or a light dinner with a salad. To give them a smoky flavor, cook them on an outdoor grill rather than in a grill pan, until the cheese melts and the tortillas are crisp. Recipe from Martha Stewart Living magazine. She uses this as a side dish for Recipe#322454. She also serves Recipe#322410 as a side dish as well.
Provided by TasteTester
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.3, Fat 8.7, SaturatedFat 4.8, Cholesterol 16.8, Sodium 136.7, Carbohydrate 55.2, Fiber 12.1, Sugar 2, Protein 16.5
BLACK-BEAN QUESADILLAS WITH GOAT CHEESE
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
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
Great for game day.
Provided by Mikekey *
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- 1. In a bowl combine black beans, red onions, tomatoes, cilantro, chiles and lime juice. Season to taste with salt and pepper.
- 2. Combine chèvre and grated cheese together in a small bowl.
- 3. Preheat a 10-inch or larger skillet on medium heat. Spread softened butter or oil on one side of two tortillas. Place one tortilla, butter-side down, in the hot skillet. Spread 1/4 of the cheese mixture on top of tortilla and top with 1/4 of the black bean mixture. Place the other tortilla, butter side up, on top.
- 4. Cook until the bottom tortilla is golden brown; 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.
- 5. To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
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VEGETARIAN BLACK BEAN QUESADILLAS WITH GOAT CHEESE
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- 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.
- 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.
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- 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.
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