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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings |
||
| Calories 347 | ||
| Calories from Fat 79 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 141mg | 5% | |
| Potassium 591mg | 16% | |
| Total Carbohydrate 54.3g | 18% | |
| Dietary Fiber 12.2g | 48% | |
| Sugars 2.1g | ||
| Protein 16.3g | 32% | |
Black-Bean and Goat-Cheese Quesadillas
By: TasteTester
Sep 2, 2008
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 Bella Roma Pizza. She also serves Pear and Jicama Salad as a side dish as well.
SERVES 4
Ingredients
-
1 (15 ounce) can 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 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 flour tortillas
Directions
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.
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- Course > Side Dishes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
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Featured Reviews for This Recipe
From: Kiwi Kathy
On Jul 7, 2009
Very delicious and easy to make. DH commented that this is a definite make again recipe and I agree. I also sprinkled a little grated cheese to each quesadilla and instead of cooking them on the grill baked them in the oven. I covered them with tin-foil to stop them drying out. Made for Aus/Kiwi Recipe Swap 30
From: Cilantro in Canada
On Feb 18, 2009
These are excellent and easy to make. Perfect for a night when you do not have a lot of time to cook. I used canned Aylmer Accents drained(about 1/2 can) in place of the fresh tomatoes. I also added about 1 tablespoon of shredded cheese to each quesadillas. Thanks for the recipe.
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