Black Bean and Goat Cheese Quesadillas

by angelika on January 30, 2011

This has been a week of quick and easy for me. My Dad was in town which usually means a lot of eating out, which is honestly just getting to the doable state with two small kids. It’s so funny how just when the little one is finally ready to go out and be really great at restaurants the older one is suddenly a real pain in the… Thank goodness there are only two and we can still divide and conquer. 
Tonight we made super easy quesadillas, but with a twist. I grilled them on a grill pan. It gave the quesadilla a really amazing smoky flavor. It definitely complimented the black beans and goat cheese, which is among my favorite flavor combinations. These are so quick and easy that the filling is ready in 5 minutes and depending on the size of your grill, the whole dinner can be ready in less than 20. We made 6 quesadilla’s from the recipe, which is inspired by a Martha Stewart recipe. 
Black Bean and Goat Cheese Quesadillas
1 can black beans (1.5 cups)
6 oz goat chèvre 
2 roma tomatoes, seeded and diced
1 cup corn kernels
2 scallions, chopped
1 1/2 TBS fresh oregano
1 clove garlic, minced 
1 tsp salt
1/2 tsp pepper 
10-12 corn tortillas 
Seed and chop the tomatoes. I use a teaspoon to remove the seed and core. I used two roma tomatoes, if you have a large tomato just use one. I used frozen corn, which I defrosted by putting it in the microwave for a minute. Dice the scallion, green and white part. Mince the garlic and chop the fresh oregano. 

In a medium sized bowl mash the beans. I used a potato masher, but a fork or the bottom of a cup would work just as well. Add the goat cheese to the beans, crumbling it while you put it in. Mix together. Add all the other ingredients and mix well. 

Spoon a large scoop of filling on to one tortilla, and then top with another. I used a large slotted spoon to mix the filling and it was the perfect sized scoop. If you want to make the filling go even further you could, they would be delicious with half the filling I put in. 
Brush both outside tortillas with olive oil and place them onto a very hot grill pan. I used a single grill pan, and regretted not getting out my double burner grill. It would have gone a lot faster. Grill about 4 minutes per side, or until you get grill lines. Once you remove the quesadilla, let it cool for a few minutes before you cut it. 

Slice into wedges, and garnish with some chopped avocado. Serve in a pool of salsa, and enjoy. These were so good we all went back for seconds. 
A votre santé!

{ 3 comments… read them below or add one }

Anonymous February 15, 2011 at 4:35 pm

I found this recipe to be too salty and I think the goat cheese overpowered the other ingredients.

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Angelika February 15, 2011 at 4:47 pm

I can see that. Goat cheese and salt are two of my favorite flavors. 😉 The original recipe only called for two oz of goat cheese, and I increased it. Maybe you would like it better as written.

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Kate February 23, 2011 at 8:03 pm

Yum! These are beyond good .. and I love the amount of goat cheese … but that's just me … I could eat goat cheese on everything 😉

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