Looks delicious, though in my case will have to leave out the goat’s cheese and use a dairy-free alterative


This is another of my mom’s recipes. Serve these quesadillas with fresh salsa and guacamole for a simple, yet delicious lunch or dinner. The vitamin C in the fresh lime juice in the salsa and guacamole helps your body to absorb the iron in the beans. 


16 small (6″) corn tortillas

1 19 oz can (or 2 cups) black beans, drained and rinsed

2 tsp olive oil

1/4 red onion, diced

2 tsp crushed garlic

1/2 bell pepper, seeded and diced

1/4 tsp each: chili powder, cumin, black pepper

8 sundried tomato halves

1/4 cup soft, unripened goat’s cheese


Heat the oil in a frying pan over medium-high heat. Add the garlic and onions and cook until the onions are translucent. Add the bell pepper and cook another minute or so. Add the black beans and spices and cook another 5-10 minutes, stirring occasionally. Remove from heat, transfer the…

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Categories: Uncategorized


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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  1. black bean quesadillas « Foodie Joanie - July 4, 2012

    […] Black bean quesadillas with sundried tomatoes and goat’s cheese (speltforchoice.wordpress.com) Rate this:Share this:FacebookPrintEmailStumbleUponPinterestLike this:LikeBe the first to like this. […]

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