Goat cheese is one of my favorite cheeses, especially because of its texture, so I was immediately hooked when I came across this recipe. I substituted the corn tortilla with whole wheat and served it with a side of spicy sour cream dipping sauce from the Bacon-Wrapped Potato Bites, which paired perfectly together. Best of all, it was simple, quick, hearty, and healthy!

Black Bean and Goat Cheese Quesadillas (adapted from Martha Stewart):

Yields 2 servings

  • 1/2 can black beans, rinsed and drained (3/4 cups)
  • 1/4 cup goat cheese, crumbled
  • 1 roma tomato, seeded and coarsely chopped
  • 1/3 cup corn kernels (from 1 ear of corn)
  • 1 scallion, coarsely chopped
  • 2 teaspoons coarsely chopped fresh oregano
  • Coarse salt and freshly ground pepper
  • 6 six-inch corn or whole wheat tortillas

Mash beans in a medium bowl until chunky.

Add goat cheese, tomato, corn, scallions, and oregano.

Season with salt and pepper, and stir until well combined.

Heat a grill pan over medium heat.

Spread 3/4 cup bean mixture evenly over 1 tortilla.

Whole wheat tortillas topped with a mixture of black beans, corn, diced bell peppers, green onions, and goat cheese, prepared for black bean and goat cheese quesadillas.

Top with another tortilla. Repeat with remaining bean mixture and tortillas.

Raise heat to medium-high.

Grill quesadillas, 1 or 2 at time, until grill marks appear and filling is hot, about 2 minutes per side.

Cut into wedges and serve warm.