BLACK BEAN AND GOAT CHEESE QUESADILLAS

Black Bean and Goat Cheese Quesadillas image

Great for game day.

Provided by Mikekey *

Time 45m

Number Of Ingredients 12

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Ingredients

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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