Poblano, Mango, and Black Bean Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat broiler.
2. 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.
3. 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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