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Black-Bean Quesadillas With Goat Cheese

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“I served this as an appetizer for a book club discussion about Enrique's Journey by Sonia Nazario. It could serve 2-4 as a main course. It is from Cooking Light June 2001. I use a 15oz can of black beans, drained and rinsed. Then in step 2 just heat until simmering, no need to wait for it to thicken. It's also not necessary to crumble the goat cheese.”
24 wedges

Ingredients Nutrition


  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
  2. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
  3. Mash the bean mixture slightly with a potato masher.
  4. Remove from heat; stir in the cilantro and goat cheese.
  5. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
  6. 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.
  7. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

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