Monday, July 6, 2009

Black-bean and Goat-cheese Quesadillas

Here's another non-dairy recipe that we've enjoyed over the past couple of months . . . and probably will continue to enjoy even when I can go back to eating ANY KIND OF CHEESE I WANT!! (I'm excited, can you tell??)







  • 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

    1. 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.
    2. 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.
    3. 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.

    1 comment:

    Momma said...

    mmmmmmmmm . . . I'll try that one. =)