Black-Bean Quesadillas With Goat Cheese

• 1 teaspoon olive oil, divided
• 12 cup chopped onion
• 1 garlic clove, minced
• 14 cup salsa
• 14 teaspoon ground cumin
• 10 ounces black beans, undrained
• 14 cup fresh cilantro, minced
• 2 ounces goat cheese, crumbled
• 4 (8 inch) flour tortillas
• 14 cup nonfat sour cream
• 12 cup salsa

1. Heat 1/2 teaspoon olive oil in a nonstick skillet over medium-high heat.
2. Add the onion and the garlic; saute 3 minutes.
3. Stir in 1/4 cup salsa, cumin, and beans, and bring to boil.
4. Reduce heat, and simmer 5 minutes or until thick.
5. Mash the bean mixture slightly.
6. Remove from heat; stir in cilantro and cheese.
7. Spread bean mixture evenly over 2 tortilla, top each with another tortilla, pressing gently.
8. Heat 1/4 teaspoon olive oil in pan over medium-high heat.
9. Add 1 quesadilla and cook 2 minutes on each side.
10. Repeat with remaining oil and quesadilla.
11. Cut each quesadilla into 6 sections.
12. Serve with sour-cream and salsa.

olive oil, onion, garlic, salsa, ground cumin, black beans, fresh cilantro, goat cheese, flour tortillas, nonfat sour cream, salsa

Taken from www.food.com/recipe/black-bean-quesadillas-with-goat-cheese-239301 (may not work)