Black Bean and Goat Cheese Quesadillas

It’s Thuurrssddaayy!…You know what that means…only three more days to finalize your big Superbowl plans. I hope all the food, friends, and sportsman-like trash talk is coming along nicely for you all.

Grey and I have been busy in the kitchen testing recipes to make for the big game, and found this one to be absolutely scrumptious….well I did. Grey hasn’t gotten a chance to try this one yet because… I might have tested it all up before he got home. … But! I am very excited to make this for him because I know he will love it. It’s super light because with all the tomatoes, black beans, corn, and green onions, there is minimal room to squeeze in the cheese.

…and it is super easy to make! Start by gathering up your ingredients.

Then mash the 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.

Heat olive oil in a large pan. Spread ½ cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.

 Raise heat to medium-high. Cook quesadillas, 1 or 2 at a time, until golden brown and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

Here’s the recipe!

Black Bean and Goat Cheese Quesadillas

 (Printable Version)

Ingredients:

1 can (15 oz) of black beans, rinsed and drained

½ cup crumbled goat cheese

1 medium tomato, coarsely chopped

¾ cup frozen corn, thawed

2 scallions, coarsely chopped

2 teaspoons of dried oregano

Course salt and freshly ground pepper

1 tablespoon of olive oil

10 six-inch corn tortillas

Directions:

Mash the 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.

Heat olive oil in a large pan. Spread ½ cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.

Raise heat to medium-high. Cook quesadillas, 1 or 2 at a time, until golden brown and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

*Tip: Use a large spatula to flip quesadillas to avoid having the filling fall out into the pan. 

Have a wonderful day.

Love, Grey and Brianna