Avocado, Mango and Black Bean Quesadilla

"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."
 
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photo by emilylh28 photo by emilylh28
photo by emilylh28
photo by emilylh28 photo by emilylh28
Ready In:
15mins
Ingredients:
9
Serves:
1-2
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ingredients

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directions

  • Heat a large skillet or griddle over medium heat, lightly coated in oil.
  • 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.
  • Gently mix avocado, mango, black beans and seasonings in a small bowl.
  • Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
  • Once cheese is melted, add the filling mixture and top with the second tortilla.
  • Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
  • 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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