Mango and Black Bean Quesadillas
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 1teaspoon olive oil
  • 1 1/2cups thinly sliced sweet onion
  • 1 poblano chiliseeded and diced *
  • 1/2 avocadopeeled and diced
  • 1cup Mangopeeled and diced
  • 1 can black beansrinsed and drained well
  • 1/3cup sharp cheddar cheeseshredded
  • 1/3cup Monterey Jack cheeseshredded
  • 1tablespoon fresh oreganominced
  • 1/4teaspoon sea salt
  • 1/8teaspoon fresh ground black pepper
  • 4 whole grain 8” tortillas
  • Cooking spray
  1. Preheat broiler.
  2. In a large, heavy skillet heat the oil over medium-high heat. Add the onion, poblano, oregano, salt and pepper and sauté 5 minutes or until the onion is tender. Add the beans and cook for another minute or 2 until well heated.
  3. Remove skillet from the heat and gently fold in the mango and avocado.
  4. Place the tortillas on a baking sheet coated with cooking spray. Arrange ¼ of the bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 1 tablespoon of each cheese over the bean mixture and fold tortilla in half.
  5. Brush the top of the tortillas lightly with olive oil, then broil approximately 3 minutes or just until the cheese melts.
  6. Cut each quesadilla into thirds or quarters and serve with sour cream, salsa, hot sauce and/or guacamole.
Recipe Notes

*Poblano chilies are very mild, so if you can’t find them at your grocers substitute 1 green bell pepper and ¼ teaspoon chili powder.  Add the chili powder in step 1.

Serve with:

  • 4 heaping tablespoons sour cream.
  • 4 heaping tablespoons salsa.
  • A side dish of guacamole.
  • Your favorite hot sauce.

For a lighter version, use low fat cheese and sour cream, or substitute Greek yogurt for the sour cream.

Mango and Black Bean Quesadillas Recipe - Foods of the American Southwest |