Black Bean and Mango Quesadillas: A Tropical Twist on a Classic
Black bean quesadillas are a vegetarian staple, but adding mango takes them to a whole new level. The sweet, juicy mango pairs perfectly with the savory black beans and melty cheese, creating a flavor explosion in every bite. This recipe is easy to follow, quick to make, and endlessly customizable.
Ingredients:
- 2 large mangoes, diced (about 2 cups)
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 red onion, diced (optional)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded cheese (monterey jack, cheddar, or a blend)
- 4 large flour tortillas
- Cooking oil
Instructions:
1. Prepare the filling: In a medium bowl, combine diced mango, black beans, red onion (if using), cilantro, jalapeño (if using), lime juice, chili powder, salt, and pepper. Stir gently to combine.
2. Cook the quesadillas: Heat a large skillet or griddle over medium heat. Add a thin layer of cooking oil. Place one tortilla in the pan. Sprinkle with half the cheese. Top with a generous amount of the black bean and mango mixture. Fold the tortilla in half. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
3. Serve: Cut the quesadillas into wedges and serve immediately with your favorite toppings like sour cream, salsa, avocado, or hot sauce.
Tips:
- For a spicier quesadilla, add a pinch of cayenne pepper to the filling.
- If you don't have fresh mangoes, you can use frozen diced mangoes. Thaw them completely and drain off any excess liquid before using.
- Want to add some protein? Saute some chopped chicken or shrimp and add it to the filling.
- For a vegan option, use vegan cheese and omit the sour cream.
Enjoy this delicious and refreshing twist on the classic quesadilla!