Black Bean And Goat Cheese Quesadillas Recipes

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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 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

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 AND GOAT-CHEESE QUESADILLAS



Black-Bean and Goat-Cheese Quesadillas image

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

1 (15 ounce) can black beans, rinsed and drained (1 1/2 cups)
3 ounces goat cheese, crumbled (1/2 cup)
1 medium tomatoes, seeded and coarsely chopped
3/4 cup corn kernel (from 2 cooked ears of corn, or frozen corn, cooked as directed)
2 scallions, coarsely chopped
1 tablespoon coarsely chopped fresh oregano
1 1/2 teaspoons coarsely chopped fresh oregano
coarse salt & freshly ground black pepper
10 (6 inch) corn tortillas or 10 (6 inch) flour 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.

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



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

Great for game day.

Provided by Mikekey *

Categories     Cheese Appetizers

Time 45m

Number Of Ingredients 12

1 c cooked and drained black beans
1/2 c finely chopped red onion
2 ripe tomatoes, seeded and chopped
1/2 c fresh cilantro leaves, packed
2 fresh jalapeno chiles, seeded and chopped
1 lime, juiced
salt and pepper, to taste
4 oz chevre cheese (soft goat cheese)
4 oz monterey jack cheese (or cotija), grated
butter, softened (or high-heat oil)
8 (10-inch) flour or whole wheat tortillas
sour cream and salsa for topping

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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