Sunday, November 26, 2006

Black Bean and Spinach Quesadilla with Goat Cheese

Black Bean and Spinach Quesadilla with Goat Cheese

I had to post what we had for dinner tonight. This is a recipe from Cooking Light with a few modifications. I added 6 oz. of spinach to the black bean mixture and used fresh salsa rather than jarred salsa. It wasn't bad!

2 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1/2 cup fresh salsa
1/4 teaspoon ground cumin
1 (15-ounce) can black beans, undrained
6 ounce package baby spinach
1 (4-ounce) package goat cheese
(8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup fresh 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. Add spinach and cook until spinach is wilted. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the 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.

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