Quesadillas are one of my favorite quick-and-easy dinners. It’s a great way to use up leftover veggies, and it’s possible to make it a *relatively* healthy meal option. The following recipe is not only delicious, it saves well and can be eaten for lunch or even by itself. I sometimes just stick a fork in the leftovers.
Poblano, Mango and Black Bean Quesadilla (via Cooking Light):
- 1 teaspoon olive oil
- 1 1/2 cups onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 poblano chile, seeded and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup jarred sliced peeled mango — you can use fresh if it’s available
- 1/3 cup cubed peeled avocado (I add more)
- Fat-free flour tortillas
- 1/2 cup shredded reduced-fat sharp cheddar cheese
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.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.
You can also do this on the stovetop using a saute pan. If you use the broiler, watch it closely, as the tortilla will burn very quickly. Best topped with mild salsa. I also often add extra veggies — peppers (saute with onions), tomato, etc.