On low, heat each quesadilla on each side until warm inside and golden brown on outside. On half of each tortilla, spread black beans, sprinkle with mushrooms and dot with goat cheese. Saute roughly chopped mushrooms until soft. Keep heat on low, stirring regularly, cooking until beans are a thick paste. This tastes just like real goat cheese That’s what my guests said when I served these fried goat cheese balls. Use a potato masher or fork to make a rough mash.
Add cumin, oregano, cayenne and salt to taste. Heat a splash of olive oil in a saucepan. She got me started on the right foot and I aspire to take photos just a fraction as beautiful as hers.)īlack Bean, Goat Cheese and Mushroom Quesadillasģ cups mushrooms (I used sauteed crimini and shiitake) And, although I have never properly given her credit on this site, the header image of Whipped is also one of hers. (The above photo is courtesy of mav who is an amazing photographer as you can see here, here or here. This simple combo in whole wheat tortillas was a recipe I will make again and again. It has been ages since I used goat cheese in anything and now I can’t figure out how I lived without it. Lately, it has been freeing to just give in to circumstance and as my Dad always coached, “Just go with the flow.” Well, that extra evening in Portland, ME brought us an additional meal together and these delicious quesadillas. Last week while visiting one of my favorite, creative and inspiring people, mav, I totally spaced out and missed my flight home to Chicago on Saturday evening! I have never missed a flight in my life and often scoff at how someone could be so irresponsible to do so! ha. I TRULY believe that everything happens for a reason.