Black Bean and Goat Cheese Quesadillas

Serves 4 - Vegetarian

6 SmartPoints® Per serving


  • 6  ounces white mushrooms, sliced
  • 1 1/2  teaspoons minced canned chipotles en adobo
  • 1  cup rinsed and drained canned black beans
  • 1  small tomato, chopped
  • 2  scallions, thinly sliced
  • 1/2  cup crumbled goat cheese
  • 1/4  cup chopped fresh cilantro
  • 4  (7-inch) whole wheat tortillas
  • 1/4  cup light sour cream
  • Lime wedges


  1. Spray large skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
  2. Layer one-fourth each of the mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down lightly.
  3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas a browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
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