Black-Bean Quesadillas With Goat Cheese - cooking recipe

Ingredients

2 teaspoons olive oil, divided
1 cup onion, chopped
2 garlic cloves, minced
1/2 cup salsa, your choice of heat
1/4 teaspoon ground cumin
1 (19 ounce) can black beans, undrained
1/3 cup fresh cilantro, minced
4 ounces goat cheese, crumbled
8 (8 inch) flour tortillas
Topping
1/2 cup sour cream
1/2 cup salsa

Preparation

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.