• 14046b9f378261bfa3cd7ec411d09c98

Poblano, Mango, And Black Bean Quesadillas

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.

Prep
Cook
Serves 4people
Ingredients
1
tsp olive oil
1 1/2
cups presliced onion
1/2
tsp dried oregano
1/4
tsp salt
1/8
tsp 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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