Black Bean and Goat Cheese Quesadillas with Mango Salsa

Black Bean and Goat Cheese Quesadillas with Mango Salsa

Tortillas means “little cake,” and that’s what they are: a flat unleavened round of corn or wheat flour. They are what one uses to make burritos, chimichangas, enchiladas, flautas, quesadillas, tapa, flauta and tacos.

Quesadillas are quick and easy and, like pasta, they are a marvelous canvas in which you can use up leftovers.

Last year I made a simliar recipe for Spinach, Roasted Red Pepper and Goat Cheese quesadillas that is a bit more involved, but well worth the effort.

Recipe: Black Bean and Goat Cheese Quesadillas with Mango Salsa


  • 1 can (16 ounces) refried (black) beans
  • 4-6 ounces soft goat cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped cilantro
  • 1-2 teaspoons chili flakes
  • 6 (7-8-inch)tortillas
  • 2-3 teaspoons light cooking oil, such as canola or grapeseed
  • Your favorite salsa*
  • Sour Cream, optional


  1. Preheat oven to 225 degrees.
  2. Combine the beans, goat cheese, garlic, cilantro and 1 teaspoon chili pepper flakes. Taste and add additional chili pepper if desired.
  3. Spoon 3 tablespoons of mixture over each tortilla and spread evenly with a spatula. Fold over.
  4. In a large sauté pan, heat 2 teaspoons oil over medium heat. When oil sizzles when a bit of tortilla is placed in it, cook quesidillas until golden brown on each side, adjusting heat as necessary to insure tortillas don’t burn but sizzle. Cook tortillas in batches, adding an additional teaspoon of oil if necessary.
  5. Drain on a paper-towel lined baking sheet and place in the oven to keep warm before serving. Serve with salsa and/or sour cream, if desired.

*I simply diced a mango, red pepper, and red onion, then seasoned to taste with lime juice and cilantro.

Time: 25 minutes

Number of servings (yield): 6 tortillas

Copyright © Peggy Lampman’s dinnerFeed.

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