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Photo of Black bean & goat cheese quesadillas by WW

Black bean & goat cheese quesadillas

6
Points®
Total Time
33 min
Prep
15 min
Cook
18 min
Serves
4
Difficulty
Easy
The mighty mushroom packs these quesadillas with meaty goodness, while chipotle lends a fresh-off-the-grill smokiness to the mix. Goat cheese is a nice creamy addition to this filling, plus it holds everything together while the quesadillas cook.

Ingredients

Cooking spray

4 spray(s)

Mushrooms

6 oz, white variety, sliced

Canned chipotle peppers in adobo sauce

1½ tsp, minced

Canned black beans

1 cup(s), rinsed and drained

Tomato

1 small, chopped

Scallions

2 medium, thinly sliced

Crumbled goat cheese

½ cup(s)

Cilantro

¼ cup(s), chopped

96% fat free whole wheat tortilla (7-8")

4 item(s)

Reduced fat sour cream

¼ cup(s)

Lime

4 wedge(s), cut into wedges

Instructions

  1. Spray large skillet with cooking spray and set over medium heat. Add mushrooms and cook, stirring, until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
  2. Layer one-fourth each of mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down lightly.
  3. Spray same skillet with cooking spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with cooking spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
  4. Serving size: 1 quesadilla and 1 tbsp sour cream

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