Black Bean and Goat Cheese Quesadillas

Sometimes it is difficult to find something suitable for vegetarians when they eat out, and I have often ordered quesadillas, especially when tagging along to pubs. There really is no comparison though between homemade versions like this, however, and the restaurant variety. I would also recommend quesadillas with mushrooms.

Black Bean and Goat Cheese Quesadillas

Recipe by Lisa Turner Cuisine: Mexican Published on April 18, 2010 Warm, earthy, spicy and filling black bean quesadillas Preparation: 25 minutes Cooking time: 1 hour 20 minutes Print this recipe Ingredients: 1/3 cup dried black beans (1 cup cooked) 3 tablespoons dried quinoa (1/2 cup cooked) 3 to 4 dried mushrooms 1 tablespoon olive oil 3 scallions, finely chopped 3 green chilies, finely chopped 1 tomato, diced 1 tablespoon vindaloo paste or salsa 1/4 cup black or green olives, pitted and chopped 1/4 cup goat cheese, mashed 1/2 cup cream cheese 1 teaspoon sea salt, or to to taste 8 to 10 7-inch flour tortillas 2 tablespoons fresh parsley, chopped oil for frying sour cream Instructions: Rinse the black beans and soak overnight in several inches of cold water. Meanwhile, rinse the quinoa and soak overnight in 1/3 cup of water. The next day, drain and rinse the beans, remove to a medium saucepan, and cover with several inches of fresh cold water. Bring to a boil, reduce the heat to low, and cover and simmer for 45 to 60 minutes or until the beans are soft. Drain and set aside. Meanwhile, bring the quinoa and soaking water to a boil in a small saucepan, reduce the heat to low, and cover and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside. While the quinoa is cooking, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Heat the olive oil in a frying pan over medium heat. When hot, add the scallions and green chilies and stir for a few minutes. Now add the tomato, vindaloo paste or salsa, and mushrooms and cook for another 5 minutes. Combine the goat cheese, cream cheese, olives, black beans, quinoa, parsley and salt in a medium bowl. Stir in the tomato mixture. Spread some of the mixture onto a tortilla, top with another tortilla and press firmly. Repeat for the remaining tortillas. Heat some oil in a frying pan over medium heat. When hot, fry each stuffed tortilla until golden brown, about 5 minutes per side. Keep them warm in a 200° oven while you finish cooking all of the quesadillas. Cut into wedges and serve topped with a dollop sour cream. Makes 8 to 10 quesadillas

More Mexican recipes from Lisa's Vegetarian Kitchen:
Tomato Corn Chowder
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Guacamole
Quesadilla with Mushrooms