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.
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
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
How to Make It
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.
I used fresh mango. The only other change was to flip the quesadillas over so both sides could brown and crisp. I think some cilantro would be a nice add. We did have some light sour cream on the side. The whole family enjoyed these so we'll definitely make them again.
My husband and I love these! We made them a few times with mango and loved them. We always use fresh mango because pre-chopped is hard to find at our store. One night I sliced into a sour mango (it was the best looking one at the supermarket) halfway through the recipe. In a pinch, I sautéed some canned pineapple chunks (drained, then sautéed in the same pan I used for the rest of the recipe) to stand in for the mango, and we both decided we actually like the pineapple better. So if you're in a bind during non-mango season, try canned pineapple - it sounds a little crazy, but it's really good!
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.
Votes here at dinner were 50% 4 stars and 50% 3 stars. It's very good and very quick to put together. I probably won't pull it out for a special occasion, but I'll definitely be making it again. Next time, I'll probably add cilantro.
Really tasty and easy to make. You could also use canned peaches in place of the mango for a slightly less expensive version. I also added red pepper flakes for a little heat and lots of fresh cilantro. Would make this again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!