Poblano, Mango and Black Bean Quesadillas

I was looking for a way to use up the leftover poblano peppers from the kebob recipe.  This one called my name because it has a lot of the things I like- black beans, avocado and mangoes.  Plus, you can't really mess up a quesadilla.

I got this from CookingLight.com (along with the photo) and made a few tweaks.  If you don't like a spicier dish, skip the hot sauce and replace it with a tiny bit of cumin.

Enjoy!

Poblano, Mango and Black Bean Quesadillas
Serves 4 (or 2 hungry people)

1  teaspoon  olive oil
1 1/2  cups sliced onion
1/2  teaspoon  dried oregano
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1-2  poblano chile, seeded and chopped
1  (15-ounce) can black beans, rinsed and drained
1  cup  jarred sliced peeled mango (if using one in heavy syrup, rinse)
1/3  cup  cubed peeled avocado
Handful of cilantro, chopped
Juice of 1/2 lime
1-2 shakes of hot sauce
4  (8-inch) flour tortillas
Cooking spray
1/2  cup  (2 ounces) shredded sharp cheddar cheese

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, avocado, cilantro and hot sauce.  Squirt lime juice over mixture.

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.