BLACK BEAN & CHEVRE QUESADILLAS

By BobD

Ingredients

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

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 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.

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.