Two things I naively did not realize: Number one — quesadillas are quite possibly the easiest thing you could ever make. Why oh why have I spent many a hungry night waiting for water to boil for pasta when I could have whipped up a quesadilla in half the time? Number two — quesadillas aren’t fried. They just cook in a nonstick skillet. No oil. I don’t know why I thought there was oil.

Much like my ramblings on homemade pizzas and eggrolls, the combination possibilities for quesadillas are endless. They’re also an excellent vegetarian option.

This recipe combines black beans, Monterey jack and goat cheese, jalapeno, and a bit of cumin to create a simple yet decidedly Mexican flavor palate. These could probably be revived in the oven the next day too! That is, if you don’t eat them all.

Black Bean and Goat Cheese Quesadillas


1 (16-ounce) can black beans, drained and rinsed

1 (4-ounce) log goat cheese, crumbled

1 1/2 cups shredded Monterey Jack cheese

1 jalapeno chile, seeded and minced

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

4 (12-inch) flour tortillas (try to find thinnest ones you can)


Combine beans, goat cheese, Monterey Jack, jalapeno, cumin, salt, and pepper in large bowl.

Divide cheese mixture evenly over one half of each tortilla, leaving 1/2-inch border around the edge.

Fold tortillas over filling and press down firmly.

Add 2 quesadillas to large nonstick skillet and cook over medium-high heat until golden and crisp, about 2 minutes. Using spatula, flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges. Serve.

Serves 4

Source: America’s Test Kitchen 30 Minute Suppers 2011