Ingredients
-
2
-
1
-
1
-
1/2
-
2
-
1/4 - 1/2
-
1/4
-
1/4 - 1/2
-
-
-
-
-
-
-
Directions
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 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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Steps
|
1
Done
|
Heat a Large Skillet or Griddle Over Medium Heat, Lightly Coated in Oil. |
|
2
Done
|
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. |
|
3
Done
|
Gently Mix Avocado, Mango, Black Beans and Seasonings in a Small Bowl. |
|
4
Done
|
Put One Tortilla on Hot Skillet or Griddle and Cover With the Grated Monterey Jack Cheese. |
|
5
Done
|
Once Cheese Is Melted, Add the Filling Mixture and Top With the Second Tortilla. |
|
6
Done
|
Carefully Flip the Quesadilla and Cook Just Long Enough to Lightly Brown the Second Tortilla. |
|
7
Done
|
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. |
