Meatless Monday: Poblano, Mango, and Black Bean Quesadillas

November 7, 2011

Poblano, mango, and black bean quesadillas are a sweet and spicy meal that can be made any night of the week.  This dish is full of bold flavors that wake-up in your mouth.  The spicy poblano pairs perfectly with the sweet mango and creamy avocado.  If you have time, roast the poblano first.  This will add a smokey flavor to the dish.  Poblano, mango and black bean quesadillas are a simple dish that you'll want to make over and over again.

Poblano, Mango, and Black Bean Quesadillas


1 poblano (aka pasilla) pepper, seeded and chopped
1 small mango, cubed
1 avocado, cubed
15 oz can of black beans, rinsed and drained
1 1/2 cups of onion, diced
1 teaspoon olive oil
salt and pepper to taste
1 teaspoon oregano
1/2 cup sharp cheddar cheese
4 large flour tortillas
Heat olive oil, onions, poblano, oregano, salt and pepper in large pan. Saute for about five minutes.
Add black beans. Let heat for one minute, stirring occasionally.
Pull pan off heat. Add mangoes and avocado. Stir.
In another pan, sprinkle large flour tortilla with cheddar cheese, and fry in butter. *Note: for a lower-fat option, place tortilla on baking sheet, sprinkle tortilla with cheese and place under broiler.
Place pan under broiler to allow cheese to melt.
Cover half the tortilla with bean mixture, and fold in half.
Serve with sour cream, salsa and guacamole.

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