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print page and trim to 5" x 7" to add to your cookbook)

Black Bean and Goat Cheese Quesadillas

 See the homemade tortilla recipe to go with this.
3 Tbs olive oil
1 small yellow onion, finely chopped
15-1/2 oz can black beans*, rinsed and drained
1 teas ground cumin
1 teas chili powder
freshly ground black pepper
1/2 cup chopped cilantro
6 tortillas, 8 inches across
3 to 4 ozs. goat cheese, crumbled

In a medium skillet, heat 2 Tbs of the oil over medium heat until hot but not smoking. Add the onion and saute, stirring, until it softens, about 5 minutes.  Add the beans, cumin, chili powder and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat.  With the back of a fork, break up the beans to make a chunky mash. Stir in half the cilantro and season with pepper.

Spread the black bean mixture evenly over three of the tortillas. Scatter the goat cheese over the beans and cover with the remaining tortillas. Lightly coat a large heavy skillet or griddle with 1 teas oil and heat over medium heat. Set one of the quesadillas in the skillet and cook until lightly browned, about 2 minutes. Flip the quesadillar over and brown on the other side for another 1-1-1/2 minutes. Remove from the pan, cook the remaining quesadillas and cut into wedges. Serve with guacamole.

Source: Adapted from Fine Cooking magazine
Serves 2


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