I decided to mix it up a bit for dinner tonight so I skimmed through some of my Pinterest ‘Pins’ and found a quesadilla recipe that sounded delicious: black bean and goat cheese quesadillas. While I haven’t always enjoyed goat cheese, I’ve come to find that I really enjoy it and actually crave it (at times.) Marty and I gobbled these quesadillas up – the goat cheese added a little extra ‘something’ to a typical tasty quesadilla Enjoy!
Black Bean and Goat Cheese Quesadillas
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)
1/2 cup red onion (chopped finely)
1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt and freshly ground pepper
2 six-inch corn tortillas
Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, red onion, 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.