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Black Bean and Goat Cheese Quesadillas

Black Bean and Goat Cheese Quesadillas

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

Martha Stewart Living, September 2008 http://www.marthastewart.com/832518/black-bean-and-goat-cheese-quesadillas
5
Rated
100100(5)5
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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.

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