Black-Bean Quesadillas with Goat Cheese

Ingredients

• 19 ounce black beans undrained canned
• 8 8-inch flour tortillas 
• 0.3 cup cilantro leaves fresh minced
• 2  garlic cloves minced
• 4 ounce goat cheese crumbled
• 0.3 teaspoon ground cumin 
• 2 teaspoons olive oil divided
• 1 cup onion chopped
• 0.5 cup salsa 
• 0.5 cup cup heavy whipping cream fat-free sour

Equipment

• frying pan
• potato masher

Directions

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
2. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher.
3. Remove from heat; stir in the cilantro and goat cheese.
4. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
5. Heat 1/4 teaspoon olive oil in pan over medium-high heat.
6. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.
7. Cut each quesadilla into 6 wedges.
8. Serve with fat-free sour cream and 1/2 cup salsa.