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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