1 16 oz can black beans drained and rinsed 1 4 oz log goat cheese crumbled 1½ cups shredded cheddar / monterey jack 1 jalapeno chili seeded and minced ¼ cup chopped fresh cilantro ½ tsp salt 1 tsp pepper 8 corn tortillas


  1. Combine beans, goat cheese, Monterey jack / cheddar, jalapeno, cWilantro, salt & pepper in large bowl. Divide cheese mixture evenly over 1/2 of each tortilla leaving 1/2” border around edges. Fold over and press firmly.

  2. Add 2 quesadillas to large non stick skillet and cook over medium high heat until golden and crisp about 2 minutes. Flip and cook until golden on other side, 1 to 2 minutes