Ingredients

• 2 teaspoons olive oil, divided
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 cup salsa, your choice of heat
• 1/4 teaspoon ground cumin
• 1 (19 ounce) can black beans, undrained
• 1/3 cup fresh cilantro, minced
• 4 ounces goat cheese, crumbled
• 8 (8 inch) flour tortillas
• 1/2 cup sour cream
• 1/2 cup salsa

Instructions

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.

2. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.

3. Mash the bean mixture slightly with a potato masher.

4. Remove from heat; stir in the cilantro and goat cheese.

5. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

6. Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.

7. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.