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Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

334 calories; calories from fat 25%; fat 9.3g; saturated fat 2.9g; mono fat 3.5g; poly fat 0.9g; protein 13.2g; carbohydrates 54.5g; fiber 7.2g; cholesterol 10mg; iron 3mg; sodium 753mg; calcium 253mg.
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