INGREDIENTS
2 tsp olive oil, divided
1 c chopped onion
2 garlic cloves, minced
1/2 c salsa
1/4 tsp ground cumin
1 19-oz can black beans, undrained
1/3 c minced cilantro
1 4-oz package goat cheese, crumbled
8 8-inch flour tortillas
1/2 c fat-free sour cream
1/2 c salsa

INSTRUCTIONS

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

Serves 8

REFERENCE
Cooking Light, issue unknown

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