Black Bean and Chimichurri Goat Cheese Quesadillas
(adapted from finecooking.com)
makes 3 quesadillas or 12 pieces
1 tablespoon chimichurri sauce, drained
4 ounces goat cheese, softened
2 tablespoons olive oil
1 small yellow onion, minced
1 15-ounce can black beans, rinsed and drained
1 teaspoon ancho chili powder
1 1/2 teaspoons cumin
3 tablespoons butter
6 flour tortillas
In a small bowl, combine the chimichurri sauce and the goat cheese. Place in refrigerator until ready to use.
Heat the olive oil in a medium-sized non-stick pan over medium heat. Cook the onion until soft and translucent. Add the black beans, chili powder, and cumin. Mix well and use your spoon to smash the black beans.
In another medium-sized non-stick pan melt 1 tablespoon butter. Place 1 tortilla in the butter covered with 1/3 of the black bean mixture and a few crumbles of the goat cheese.
Cover with the other tortilla. Cook in the butter until golden brown on both sides and cheese is melted on the inside.
Remove from the butter and cut into fourths.
Serve with guacamole.