Black Bean and Goat Cheese Quesadillas

I recently bought the most amazing goat cheese from an Asheville, NC farm.  It really melts in your mouth.  While I was telling my friend, Amy, about my new delicious find she suggested I try to make black bean and goat cheese quesadillas.  What a great suggestion!  These quesadillas came out really delicious and they were pretty easy to make. 


Olive oil
1 small onion, diced
1 can black beans, rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 large clove garlic, minced
kosher salt
1/3 to 1/2 cup goat cheese
corn tortillas (or flour if you prefer)


In a large saucepan, heat the olive oil.  Add the onion and cook until it is soft and translucent.  Add the garlic.  Add the black beans and about 1/2 cup of water.  Simmer until the black beans are soft and the water is almost evaporated.  Add the cumin, chili powder and kosher salt.  MIx well.  Using the back of the spoon, mash the black beans. 

In a separate pan (or use a George Foreman grill or something similar), spray some nonstick cooking spray.  Prepare the quesadillas by spooning black beans in the center of one tortilla and dotting the black beans with goat cheese.  Cover with the second tortilla.  Cook about 3 to 4 minutes – flipping them over halfway if you are cooking them on the stove. 

Serve with guacamole.  We served this for lunch this weekend with some delicious strawberries.  This recipe makes about 8 quesadillas if you use smaller corn tortillas and probably 4 quesadillas if you use flour tortillas.  Enjoy!  My children and husband devoured these! 

Guacamole: 1 large avocado, 1/2 lime, 1/4 cup cilantro.  Mash one large avocado with the juice of a half lime and 1/4 cup cilantro.  Season with a little kosher salt if you like. 

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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