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Black Bean and Goat Cheese Quesadillas

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    One quesadilla per person is never quite enough, so this recipe makes an extra to share.
    Martha Stewart Living, September 2008
    • Prep Time 10 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    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.

    Cook's Note

    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.

    Recipe Reviews

    • sweetpeainspain
      14 Jul, 2010

      I love this recipe. I add cilantro to the filling and use whole wheat tortillas instead or corn.

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