2 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
½ cup salsa
¼ teaspoon ground cumin
1 (19-ounce) can black beans, undrained
1/3 cup minced fresh cilantro
1 (4-ounce) package goat cheese, crumbled
8 (8-inch) flour tortillas
Heat 1-teaspoon olive oil in a large skillet over medium-high heat. Add the garlic and onion, sauté for 3 minutes. Stir in ½ cup of salsa, cumin and beans, and bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Mash the bean mixture slightly with a potato masher (or fork!). Remove from heat and stir in cilantro and goat cheese. Adjust seasonings to taste.
Spread the bean mixture evenly over 4 tortillas, top each with 1 tortilla and press gently.
Heat ¼ teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla and cook for two minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with sour cream and salsa.
Recipe from Cooking Light.