Cooking Lights Poblano Mango And Black Bean Quesadillas Recipes

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POBLANO, MANGO AND BLACK BEAN QUESADILLAS



Poblano, Mango and Black Bean Quesadillas image

Really good and healthy. Keep in mind that Poblano peppers are not spicy, so add your own spice if that's what you're after (I add my favorite hot sauce to the finished product, Jalapeno Tabasco). From Cooking Light.

Provided by hepcat1

Categories     Mango

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 cups sliced onions (I use red)
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 fresh mango, cubed (or sliced from a jar)
1 avocado, cubed
4 (8 inch) flour tortillas
cooking spray (or olive oil and a pastry brush)
3/4 cup shredded cheddar cheese

Steps:

  • Preheat broiler.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano and saute 5 minutes or until onion is tender. Add beans; cook 1 minute or until heated thoroughly. 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 with cheese and fold each tortilla in half. Lightly coat tortillas with cooking spray (or olive oil). Broil 3 minutes or until cheddar cheese melts.
  • Top with sour cream and salsa. Enjoy!

Nutrition Facts : Calories 528.8, Fat 22.7, SaturatedFat 7.2, Cholesterol 22.2, Sodium 640.9, Carbohydrate 65.8, Fiber 13.6, Sugar 10.8, Protein 18.7

MANGO QUESADILLAS



Mango Quesadillas image

The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 15

1 (15 ounce) can black beans, drained
1 tablespoon vegetable oil
½ onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
1 pinch cayenne pepper
1 pinch dried oregano
1 pinch dried basil
1 mango - peeled, seeded and diced
1 (6 ounce) package seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
6 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 cup arugula leaves
1 (4 ounce) jar jalapeno pepper rings
1 (8 ounce) jar salsa

Steps:

  • Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
  • Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
  • In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 49.2 g, Cholesterol 39.2 mg, Fat 24.2 g, Fiber 5.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 1421.2 mg, Sugar 9.5 g

COOKING LIGHT'S POBLANO, MANGO, AND BLACK BEAN QUESADILLAS



COOKING LIGHT'S POBLANO, MANGO, AND BLACK BEAN QUESADILLAS image

Number Of Ingredients 12

1 teaspoon olive oil
1 1/2 cups presliced 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 (such as Del Monte SunFresh)
1/3 cup cubed peeled avocado
4 (8-inch) fat-free flour tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Steps:

  • Preheat broiler. 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.

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