Thanks for all of the wonderful comments on my last post. I’m so glad I’m not alone! This week is going to fly, and I’m not sure how I feel about that. Hmmmm….many emotions. In one week I will have my master’s degree. Can’t wait! I was officially done with my coursework yesterday. I can’t even explain in words how good this feels. U.n.r.e.a.l. Tomorrow, Micah is hosting a party with many of our friends to celebrate! Good times will be had by ALL! Pictures will be posted.
Here is a brand new recipe by yours truly. 😉 Black beans are my favorite bean. Ever. And goat cheese – well, you may know by now my love for goat cheese. If you don’t, then you probably don’t know me very well. HA!
Black Bean & Goat Cheese Quesadillas
1 can black beans, rinsed and drained (1 1/2 cups)
3 ounces goat cheese, crumbled (1/2 cup)
1 medium tomato, seeded and coarsely chopped
3/4 cup corn kernels (from 2 ears of corn)
1/2 red onion, coarsely chopped
handful of fresh cilantro, chopped
Coarse salt and freshly ground pepper
tortillas – your choice!
1. Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, red onion, and cilantro. Season with salt and pepper, and stir until well combined.
2. Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
3. Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.
As of Sunday, I’m packing up the rest of our dishes. I don’t remember the last time I used paper plates, but that’s what we’ll be using this week. Also, meals are going to be sketchy. Anyone want to have us over? Ha! 🙂