Wednesday, August 21, 2013

Black Bean and Mango Quesadillas

We really liked these!  And I will definitely be making them again!  Chad was skeptical because there was no meat...but he really liked them, too!  Even Hyrum did!  

Thanks to OurBestBites!

1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper (I didn't add, just added more red pepper)
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas
Preheat a non-stick griddle or skillet to medium high heat.
Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.
Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese (I use a generous 1/4 cup on 6-inch tortillas) and cook until cheese is melted and tortillas are toasted and golden brown.
Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

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