The beauty of authentic Mexican food is how extremely simple and delicious it truly is. These traditional combinations of ingredients only leave more room to add in your own or easily put a twist on what others have already perfected. In this case, we’re taking a classic quesadilla and adding in a wonderful goat chevre in replacement of the standard cheese blend.
2 corn tortillas
1/3 cup cooked organic black beans. You can also use canned black beans but those are usually higher in sodium.
1 ounce crumbled goat cheese (1/4 cup). We highly suggest Goat’s-R-Us local goat chevre from Blackstone, Virginia.
1/4 organic roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips
Salsa for serving (optional)
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
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”