I TRULY believe that everything happens for a reason. 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. Well, now that someone was me. And, I secretly kind of liked 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.
It has been ages since I used goat cheese in anything and now I can’t figure out how I lived without it. This simple combo in whole wheat tortillas was a recipe I will make again and again. I miss you already mav!
(The above photo is courtesy of mav who is an amazing photographer as you can see here, here or here. And, although I have never properly given her credit on this site, the header image of Whipped is also one of hers. She got me started on the right foot and I aspire to take photos just a fraction as beautiful as hers.)
Black Bean, Goat Cheese and Mushroom Quesadillas
4 large whole wheat tortillas
2 cans black beans
2 cloves crushed garlic
2 teaspoons cumin
1 teaspoon oregano
pinch of cayenne pepper
3 cups mushrooms (I used sauteed crimini and shiitake)
Heat a splash of olive oil in a saucepan. Saute garlic until fragrant. Add drained black beans. Add cumin, oregano, cayenne and salt to taste. Use a potato masher or fork to make a rough mash. Keep heat on low, stirring regularly, cooking until beans are a thick paste.
Warm olive oil in pan. Saute roughly chopped mushrooms until soft. Remove from heat. On half of each tortilla, spread black beans, sprinkle with mushrooms and dot with goat cheese. Fold tortilla in half.
Warm a frying pan. On low, heat each quesadilla on each side until warm inside and golden brown on outside. Cut in triangles and serve with fresh salsa and/or avocado.