Black Bean and Goat Cheese Quesadillas

Oh how this was just so perfect after a long day at the hospital. Everything in one wonderful little quesadilla. You have your few flaws, Martha Shulman, but you also have your many joys and this is one of them! I am a fan of your food series forever.

This is from the same batch of recipes as the broccoli quesadillas posted earlier. Two days ago I made a little Shulman-inspired quesadilla of my own with left over chicken, avocado, and melted goat cheese. Oh how melted goat cheese is changing my life in good and happy ways.

Here's the link from the NYTimes:

http://www.nytimes.com/2011/03/16/health/nutrition/16recipehealth.html?ref=nutrition

Ingredients:

2 corn tortillas

1/3 C. cooked black beans

1 oz. crumbled goat cheese (1/4 cup)

1/4 roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips

Salsa for serving (optional)

Directions:

1. In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.

In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

Yield: One serving.

Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

Nutritional information per quesadilla (with canned black beans): 266 calories; 7 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 30 milligrams cholesterol; 27 grams carbohydrates; 5 grams dietary fiber; 472 milligrams sodium (does not include salt to taste); 14 grams protein.