HealthNotes

Poblano, Mango, Avocado, and Black Bean Quesadillas

• From: The Picky Eater

Ingredients

• 1 tsp olive oil

• 1 1/2 cups diced red onion

• 1/2 tsp dried oregano

• 1/4 tsp salt

• 1/8 tsp black pepper

• 2 poblano peppers, seeded and chopped

• 1 15-ounce can black beans, rinsed and drained

• 1 fresh mango, diced

• 1/3 cup cubed peeled avocado

• 4 tortillas (or subsititute with whole wheat tortillas for a healthier meal)

• 1/2 cup shredded reduced-fat mexican cheese blend

• Olive oil cooking spray

Mango with black beans and cheese makes a suprisingly tasty combo.

Directions

• Chop all of your veggies.
• 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 a few minutes more or until thoroughly heated.
• Remove from heat; stir in mango and avocado.
• Now it’s time for assembly. Take one tortilla, and arrange about 3/4 cup of the bean/veggie mixture on half of the tortilla. Sprinkle 2 Tbsp cheese over the bean mixture and fold the tortilla in half.
• You have two options for cooking. The way I cooked these was by spraying a large pan with cooking spray and heating over medium heat. I placed the quesadilla in the pan, and cooked it on either side until it was lightly browned (a few minutes on each side).