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Saturday, March 4, 2017

Black Bean and Goat Cheese Quesadillas







Martha Rose Shulman  
  Time 5 minutes 
 Yield One serving 

For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.

Featured in: Fast Food For Harried Days.

Ingredients
2 corn tortillas
1/3 cup cooked black beans
1 ounce crumbled goat cheese (1/4 cup)
¼ roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips
 Salsa for serving (optional)

Preparation
1. In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
2. In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

Nutritional information per quesadilla (with canned black beans)
266 calories; 7 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 30 milligrams cholesterol; 27 grams carbohydrates; 5 grams dietary fiber; 472 milligrams sodium (does not include salt to taste); 14 grams protein

http://cooking.nytimes.com/recipes/1013516-black-bean-and-goat-cheese-quesadillas

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