Quesadilla's with Goatscheese and Kidneybeans

We live in a cohousing community. This is a community where we all have our own houses, but also share certain facilities with our neighbours. We also have more contact with our neighbours then what we had when we lived in our old house.

When I tell people that we live in a cohousing community I get a lot of questions. "Do you have your own house?" yes, "Do you have your own kitchen?" yes, "Do you have to spend all your free time with your neighbours?" no, but we have some chores that we do together, like taking care of the shared garden, cleaning the shared hallway and communityroom and a meeting once every other month.

Our cohousing community is divided into six clusers. And we spend more time with our own cluster then with the others. Once a month we have a potluck dinner with our cluster. This potluck needs to be attended by everyone. Then there is another weekly potluck dinner, that is voluntairy and if you want to join your free to come.

Because of the summer holidays this weekly potluck sort of stopped, and last friday it was the first time in 2 months that some of us got together and shared a meal together. Everyone brought delicious food and I want to share with you what i brought along.

This is a recipe I found on a great blog from Meeta and is called "What's For Lunch Honey?". If you don't know it you should go and have a look. I'll wait...

Right, are you back? Here is the recipe. It's slightly altered and really delish!

Quesadilla's with goatscheese and Kidneybeans
Ingredients
450 gram can kidneybeans, washed and drained
150 gram goat cheese, crumbled
1 onion, finely chopped
1 teaspoon red chili powder
1 teaspoon garam masala
0.5 teaspoon ground cinnamon
salt and pepper
2-3 tablespoons vegetable oil
6 tortillas

Method
1. Heat the 2 tablespoons olive oil in a skillet on medium heat. Add the onions and sauté until fragrant and opaque - about 5 minutes. 
2. Add beans together with the garam masala, cinnamon and chili powder and stir to incorporate the spices. Allow to cook for about 3 minutes to release the aromas of the spices, then add about 150 to 200 ml of water. Simmer, stirring occasionally until the water has evaporated - about 6-8 minutes. Season to taste with salt and pepper. Remove from heat. 
3. Using the back of a fork mash just part of the bean mixture up to give a chunky mixture. This will also make it more sticky and easier to spread it on the tortilla's. 
4. Spread the bean mixture over the 1 tortilla, leaving about 1 cm space along the edges. Scatter a third of the crumbled goat cheese over the bean mixture and cover with a second tortilla. Pressing slightly so it will stick together. Lightly brush or spray a fryingpan with oil and over medium heat place the quesadilla in the fryingpan.
5. Brown each side of the tortilla for about 2 minutes. Proceed in this manner until all the tortillas have been used. Cut the quesadillas into wedges and enjoy!