Black Bean and Feta Quesadillas

adapted from What's for Lunch Honey

Quesadillas were a staple at my house growing up. They are so quick and easy to make, plus the variations are endless so you can really just make do with whatever you have on hand. I loved this unique combination of the spicy beans and creamy goat cheese.

1 medium onion

2 cloves garlic

2 Tbsp olive oil

1 can (about 1 1/2 cups) black beans

1 cup corn

1 large tomato, diced

1 tsp chili powder

2 tsp ground cumin

1/2 tsp cinnamon

12 oz goat cheese (about 300 grams) I used Feta

1 bunch of fresh cilantro

salt and pepper to taste

8-10 tortillas

guacamole

sour cream

lettuce

Heat the oil and saute garlic and onions until soft - about 5 minutes. Then add beans along with spices and stir. Then add corn and tomatoes and cook mixture for 6-8 minutes. (Add water if necessary) Remove from heat, stir in the cilantro and set aside.

In a frying pan on medium heat, place one tortilla at the bottom, add a thin layer of beans and sprinkle the top with the goat cheese, leaving about 1/2 inch from the edge clear. Then sandwich it between another tortillas. Brown each side for about 2 minutes. Cut the quesadillas into wedges and serve with guacamole or sour cream and a side of lettuce.