Equipment
Ingredients
Filling
- 130 g black beans, rinsed and drained
- 60 g goat cheese, crumbled
- 50 g roasted red peppers, diced
Tortillas & Cooking
- 4 corn tortillas
- 10 ml olive oil
Nutrition (per serving)
Method
Place the rinsed black beans in a mixing bowl. Use a fork to roughly mash about half of the beans. This creates a starchy binder that holds the filling together.
Add the crumbled goat cheese and diced roasted red peppers to the mashed beans. Stir gently until the ingredients are evenly distributed.
Warm the corn tortillas slightly by wrapping them in a damp paper towel and microwaving for 20 seconds, or heating them briefly in a dry skillet. This prevents cracking when folding. Spoon a quarter of the filling mixture onto one half of each tortilla, leaving a small border at the edge. Fold the empty half over the filling to create a half-moon shape.
Heat the olive oil in a skillet over medium heat, approximately 175°C/350°F. Carefully place the folded tortillas into the skillet. Cook until the bottom side is golden brown and crispy, about 2 to 3 minutes.
Carefully flip the quesadillas using a spatula. Cook the second side for another 2 to 3 minutes until golden brown and the goat cheese is warmed and slightly melted. Remove from the pan and serve immediately.
Chef's Notes
- Warming corn tortillas with gentle steam before folding is an absolutely essential technique; omitting this step almost guarantees they will break.
- Mashing a portion of the black beans provides a natural binder. Without this, the diced peppers and whole beans may tumble out of the quesadilla.
- Ensure your roasted red peppers are patted completely dry with a paper towel. Excess moisture from the jar will make the corn tortillas soggy.
Storage
Refrigerator: 3 days — Store leftover cooked quesadillas wrapped tightly in foil or in an airtight container.
Reheating: Reheat in a dry skillet over medium-low heat until the exterior is crispy and the cheese is melted.
