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August 23, 2004
Black-Bean Quesadillas with Goat Cheese
2 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1/2 cup salsa
1/4 teaspoon ground cumin
1 (19-ounce) can black beans, undrained
1/3 cup minced fresh cilantro
1 (4-ounce) package goat cheese, crumbled
8 (8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup salsa
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.
Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.
Yield: 8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream, and 1 tablespoon salsa)
CALORIES 279 (24% from fat); FAT 7.3g (sat 2.8g, mono 2.6g, poly 1.4g); PROTEIN 12.8g; CARB 41.3g; FIBER 5g; CHOL 13mg; IRON 3.2mg; SODIUM 662mg; CALC 152mg
Posted by carcharhinid at August 23, 2004 08:57 PM