Black Bean Quesadillas Stuffed with Peaches and Goat Cheese is a perfect vegetarian-friendly pick for busy back to school dinners or for an outdoor gathering!
Non stick Pan
- 2/3 cup canned black beans drained
- 1 medium peach diced
- 2 scallions thinly sliced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/8 teaspoon sea salt
- 4 whole grain tortillas 8-inch
- 1 tablespoon peanut oil divided
- 3 ounces soft goat cheese crumbled
- 2 ounces shredded Monterey Jack cheese 1/2 cup
In a medium bowl, stir together the beans, peach, scallions, cilantro, lime juice, and salt.
Brush two of the tortillas with 1 1/2 teaspoons of the oil, then flip over and sprinkle entire surface with the goat cheese. Top evenly with about three-quarters of the bean-peach salsa, then all of the Monterey Jack cheese. Firmly press remaining tortillas on top. Brush with the remaining 1 1/2 teaspoons oil.
Fully preheat a grill or grill-pan. Grill the quesadillas over medium-high heat until the cheese melts and rich grill marks form, about 3 minutes per side.
Cut the quesadillas into 4 wedges each. Arrange on a platter, top with the remaining bean-peach salsa, and serve.
Serving: 1serving | Calories: 633kcal | Carbohydrates: 63g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 1249mg | Potassium: 398mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1068IU | Vitamin C: 11mg | Calcium: 469mg | Iron: 5mg
Servings: 2 people