Black Bean and Goat Cheese Quesadillas

For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.

Ingredients

• 2 corn tortillas
• ⅓ cup cooked black beans
• 1 ounce crumbled goat cheese (1/4 cup)
• ¼ roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips
• Salsa for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    255 calories; 7 grams fat; 4 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 13 grams protein; 13 milligrams cholesterol; 152 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One serving

Preparation

1. In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
2. In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

• Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

5 minutes