Black Bean and Goat Cheese Quesadillas

Black Bean and Goat Cheese Quesadillas

Sometimes it is difficult to find something suitable for vegetarians when they eat out, and I have often ordered quesadillas, especially when tagging along to pubs. There really is no comparison though between homemade versions like this, however, and the restaurant variety. I would also recommend quesadillas with mushrooms.

Black Bean and Goat Cheese Quesadillas

Black Bean and Goat Cheese Quesadillas Black Bean and Goat Cheese Quesadillas
Recipe by
Cuisine: Mexican
Published on April 18, 2010

Warm, earthy, spicy and filling black bean quesadillas

Preparation: 25 minutes
Cooking time: 1 hour 20 minutes

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  • 1/3 cup dried black beans (1 cup cooked)
  • 3 tablespoons dried quinoa (1/2 cup cooked)
  • 3 to 4 dried mushrooms
  • 1 tablespoon olive oil
  • 3 scallions, finely chopped
  • 3 green chilies, finely chopped
  • 1 tomato, diced
  • 1 tablespoon vindaloo paste or salsa
  • 1/4 cup black or green olives, pitted and chopped
  • 1/4 cup goat cheese, mashed
  • 1/2 cup cream cheese
  • 1 teaspoon sea salt, or to to taste
  • 8 to 10 7-inch flour tortillas
  • 2 tablespoons fresh parsley, chopped
  • oil for frying
  • sour cream
  • Rinse the black beans and soak overnight in several inches of cold water. Meanwhile, rinse the quinoa and soak overnight in 1/3 cup of water. The next day, drain and rinse the beans, remove to a medium saucepan, and cover with several inches of fresh cold water. Bring to a boil, reduce the heat to low, and cover and simmer for 45 to 60 minutes or until the beans are soft. Drain and set aside.

  • Meanwhile, bring the quinoa and soaking water to a boil in a small saucepan, reduce the heat to low, and cover and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside.

  • While the quinoa is cooking, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop.

  • Heat the olive oil in a frying pan over medium heat. When hot, add the scallions and green chilies and stir for a few minutes. Now add the tomato, vindaloo paste or salsa, and mushrooms and cook for another 5 minutes.

  • Combine the goat cheese, cream cheese, olives, black beans, quinoa, parsley and salt in a medium bowl. Stir in the tomato mixture. Spread some of the mixture onto a tortilla, top with another tortilla and press firmly. Repeat for the remaining tortillas.

  • Heat some oil in a frying pan over medium heat. When hot, fry each stuffed tortilla until golden brown, about 5 minutes per side. Keep them warm in a 200° oven while you finish cooking all of the quesadillas. Cut into wedges and serve topped with a dollop sour cream.

Makes 8 to 10 quesadillas

Black Bean and Goat Cheese Quesadillas

More Mexican recipes from Lisa's Vegetarian Kitchen:
Tomato Corn Chowder
Baked Cheese and Tortilla Pie with JalapeƱos, Corn and Pinto Beans
Quesadilla with Mushrooms


Leslie said...

Looks delicious! Does it take a special technique to flip them in the pan without spilling?

Lisa Turner said...

Hi Leslie;

No special technique. Just make sure you press the tortillas down firmly and use a flipper and gently flip them over. I used smaller tortillas, which made the process go smoother too. You may wish to use a knife or fork to press the tortillas together while flipping. Hope that makes sense!

Cindy said...

Those quesadillas sounds delicious, you can't go wrong with those ingredients! The recipe I tried before was in the oven, this must be a lot less trouble.

Meena said...

love the kids love cheese version a your version.

Bits said...

something that I would like to try! Nice recipe!

Soma Pradhan said...

Easist thing to make with great taste

Juliana said...

This look delicious! I will definitely have to try it. I just linked to the recipe under my Food Finds for the week. :)

Cook Fast, Live Young

Angie said...

This looks so yummy! Found you at Cook Fast, Live Young!