Black Bean and Goat Cheese Quesadillas Recipe | Healthy Vegetables Recipe

Black bean and goat cheese quesadillas

Ingredients: serve 4
1 (16 ounce) can black beans, drained and rinsed

1 (4 ounce) log goat cheese, crumbled
1 ½ cusp shredded Monterey jack cheese
1 jalapeño chile, seeded and minced
¼ chopped fresh cilantro
¼ teaspoon ground cumin
½ teaspoon salt
1 teaspoon pepper
4 (12 inch) flour tortillas

Procedures:

• Combine beans, goat cheese, Monterey jack, jalapeño, cilantro, cumin, salt, and pepper in large bowl. Divide cheese mixture evenly over one half of each tortilla, leaving ½ inch border around edge. Fold tortillas over filling and press down firmly.
• Add 2 quesadillas to large nonstick skillet and cook over medium high heat until golden and crisp, about 2 minutes. Using spatula, flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedge. Serve