SABOR. Something simple for a quick week-night meal–or whenever.
1 TBS olive oil
1 cup onion, diced
1/2 tsp dried oregano
1/4 tsp kosher salt
1/8 tsp black pepper
1 poblano or Anaheim pepper, diced
1 can (15-oz) seasoned black beans, rinsed and drained
1 can (15-oz) diced mango, drained (or substitute cubed pineapple)
1 avocado, peeled and cubed
4 flour tortillas
1/2 cup (or to taste) shredded Mexican-blend cheese
What to do:
While preheating the broiler, combine onion, oregano, salt, pepper, and poblano (or Anaheim) pepper in a nonstick skillet with the olive oil. Heat over a medium flame until the onions are transparent, about 5 minutes or so. Add beans, and cook for another minute or two, until heated through. Removed from flame. Stir in mango (or pineapple) and avocado.
Place four flour tortillas on a baking sheet lined with foil coated with cooking spray. Arrange about 3/4 of a cup of bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle cheese over bean mixture, and fold tortilla in half. Lightly spray tortillas with cooking spray and place under broiler for about 3 minutes, or until the cheese melts. Cut each tortilla in thirds and serve with a green or fruit salad. Makes 4 quesadillas. (Recipe modified from Cooking Light.) .