Black bean quesadillas with sundried tomatoes and goat’s cheese

This is another of my mom’s recipes. Serve these quesadillas with fresh salsa and guacamole for a simple, yet delicious lunch or dinner. The vitamin C in the fresh lime juice in the salsa and guacamole helps your body to absorb the iron in the beans. 


16 small (6″) corn tortillas

1 19 oz can (or 2 cups) black beans, drained and rinsed

2 tsp olive oil

1/4 red onion, diced

2 tsp crushed garlic

1/2 bell pepper, seeded and diced

1/4 tsp each: chili powder, cumin, black pepper

8 sundried tomato halves

1/4 cup soft, unripened goat’s cheese


Heat the oil in a frying pan over medium-high heat. Add the garlic and onions and cook until the onions are translucent. Add the bell pepper and cook another minute or so. Add the black beans and spices and cook another 5-10 minutes, stirring occasionally. Remove from heat, transfer the bean mixture to a separate dish and set aside.

Spread 1 tbsp of goat’s cheese evenly over 2 tortillas. Slice one sundried tomato half (or more if you desire) and place on one of the tortillas. Top with 1/4 cup of the bean mixture and the other tortilla (cheese side down). Press together gently to form one quesadilla.

Cook the quesadilla in a frying pan (a new one, or clean the first one) for about 2 minutes on each side over medium-high heat until slightly toasted. Cut into quarters and serve warm. Repeat with the remaining 7 quesadillas.

Nutrition (per 1 quesadilla):

  • Calories: 235
  • Carbs: 39 g
  • Protein: 7.1 g
  • Fat: 5.3 g
  • Fibre: 5.9 g
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About dinutrition

I hold a Master of Science degree in Human Nutrition. As you can imagine, food is a pretty big part of my life. However, I also enjoy painting, muay thai (yes I can throw a punch), yoga, writing, and am a certified personal trainer.

Posted on April 23, 2012, in gluten-free, lunch and dinner, Recipes and tagged , , , , , , . Bookmark the permalink. 6 Comments.

  1. Reblogged this on From Marian's Kitchen: Dairy-free & Spelt Living and commented:
    Looks delicious, though in my case will have to leave out the goat’s cheese and use a dairy-free alterative

  2. Sounds delicious, can’t make it exactly though so will have to replace the goat’s cheese with a dairy-free alternative…Looking forward to making it.

  3. I love the fact that you include the nutritional information regarding calories, fat, etc on your yummy recipe. I have lactose issues and will look for Daiya. I have tried some of the alternatives in HK and am hoping that Daiya is better.

    • Thank you. Nothing beats real cheese, but I have found that Daiya is the best of the alternatives. Some people that have lactose problems or dairy allergies are OK with goat milk products.

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