Under 30 Minutes

Black Bean and Goat Cheese Quesadillas

One quesadilla per person is never quite enough, so this recipe makes an extra to share.

  • Prep:
  • Total Time:
  • Yield: Serves 4
Black Bean and Goat Cheese Quesadillas

Source: Martha Stewart Living, September 2008


  • 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.

Cook's Notes

To give the quesadillas a smoky flavor, cook them on an outdoor grill rather than in a grill pan, until the cheese melts and the tortillas are crisp.


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