Sunday, June 27, 2010
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.
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
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.