...this summer I ran across a recipe for black bean quesadillas with goat cheese. They were delicious and they inspired me to try something a little different.
I call it black bean pizza, but really it's much more Southwest inspired than it is Italian.
What you need (this makes enough for 2 people who are somewhat hungry OR one really hungry person):
1 flour tortilla
goat cheese (unseasoned)
2 tablespoons asiago cheese, shredded
1 1/2 teaspoon minced garlic
1/4 large sweet red pepper, thinly sliced
3 small green onions, minced
1/4 cup sliced raw mushrooms
1/4 thinly sliced summer squash or zucchini (any variety of summer squash will work)
1/3 cup canned black beans
1/2 teaspoon oregano
1 teaspoon olive oil
1 tablespoon Italian dressing with roasted red peppers and parmesan (I used Kraft)
Before you begin the dish, turn the oven broiler on high.
Combine the red pepper slices, green onions, and garlic. Pour olive oil in a skillet, then add pepper combination. Saute over medium heat until the peppers just begin to soft (they should not be soggy or completely cooked). This should be about 3-4 minutes.
Add dressing, and mix through out.
Add mushrooms and continue to saute until mushrooms start to soften. About 2-3 minutes.
Add summer squash and saute until squash becomes translucent. About 3 minutes.
Add black beans, and saute until they are warmed through.
Sprinkle oregano, and remove skillet from heat.
Place tortilla on a cookie sheet, spread a thin layer of goat cheese (or thick...if you really like goat cheese and you are looking for an extra tang) all over the tortilla. Scoop the vegetable mixture from the skillet onto the tortilla, placing it as though you would pizza toppings. Sprinkle the asiago cheese all over the top.
Broil the tortilla until the cheese is melted and the edges of the tortilla start to turn light brown.
This would be a great as a side dish, with any meat or alone. Makes a great lunch. I just ate one.
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