Avocado, Mango and Black Bean Quesadilla |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I'm always looking for new vegetarian dinners. This is a pretty simple recipe, but the key is to get the avocado and mango at just the right ripeness...Years ago I used to eat at a restaurant that had a killer black bean quesadilla that they served on a blue corn tortilla. I've looked everywhere for blue tortillas for this recipe because I think it would really make the ingredients stand out, but for now it works pretty well with a regular flour tortilla. Ingredients:
2 flour 8-inch tortillas |
1 medium avocado |
1 medium mango |
1/2 cup canned black beans |
2 ounces grated monterey jack cheese |
1/4-1/2 teaspoon salt |
1/4 teaspoon coriander powder |
1/4-1/2 teaspoon cayenne pepper |
lemon juice |
Directions:
1. Heat a large skillet or griddle over medium heat, lightly coated in oil.
2. Dice mango and avocado- they should be small pieces, but still large enough that they keep their shape when mixed. Add a splash of lemon juice to the avocado to keep it from turning brown.
3. Gently mix avocado, mango, black beans and seasonings in a small bowl.
4. Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
5. Once cheese is melted, add the filling mixture and top with the second tortilla.
6. Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
7. If I'm eating this as a meal, I cut into four pieces. If I'm sharing as a side dish or appetizer, I cut into six pieces. I usually serve with a simple, fresh salsa.
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