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