These were unique and delicious. I really liked the sweet of the mango combined with the peppers. I added some jalapeno for extra spice, and also added cilantro as some other reviewers suggested. They do brown fast in the oven, so keep an eye on them. They did get really nice and crispy under the broiler though.
Poblano, Mango, and Black Bean Quesadillas
The sweetness of the mango balances the snappiness of the chile. Top quesadillas with fat-free sour cream and salsa, and serve with spinach and carrot salad.
Yield: 4 servings (serving size: 1 quesadilla)
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Amount per serving
- Calories: 334
- Calories from fat: 25%
- Fat: 9.3g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.9g
- Protein: 13.2g
- Carbohydrate: 54.5g
- Fiber: 7.2g
- Cholesterol: 10mg
- Iron: 3mg
- Sodium: 753mg
- Calcium: 253mg
- 1 teaspoon olive oil
- 1 1/2 cups presliced onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 poblano chile, seeded and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup jarred sliced peeled mango (such as Del Monte SunFresh)
- 1/3 cup cubed peeled avocado
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- Preheat broiler.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado.
- Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts.
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