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!
Prep Time:14 minutesmins
Cook Time:6 minutesmins
Total Time:20 minutesmins
SERVINGS
2
Equipment
Non-Stick Skillet
Non stick Pan
Ingredients
2/3cupcanned black beansdrained
1medium peachdiced
2scallionsthinly sliced
3tablespoonschopped fresh cilantro
1tablespoonlime juice
1/8teaspoonsea salt
4whole grain tortillas8-inch
1tablespoonpeanut oildivided
3ouncessoft goat cheesecrumbled
2ouncesshredded Monterey Jack cheese1/2 cup
Instructions
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.