Tasty Quesadilla

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

cooking spray

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.)  .

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