I love quesadillas. Love them! One day I thought I’d try dicing mango and sticking it in my traditional cheesy, red onion, black bean quesadillas. Perfection.
I’ve tried it twice to make sure it wasn’t a fluke, and it truly is fantastic. 🙂
Simple mixture. One can of black beans, 1 cup of freshly diced mango, 1 small/medium diced red onion cooked until slightly soft, 1 clove garlic finely chopped, 2 tablespoons lime juice, 1 tablespoon cumin, salt to taste. This recipe will make 2.5 small to medium sized quesadillas, or 2 large.
You must have a kid to help you mix!
Heat onion and garlic until slightly soft. Add to the black beans and mango and heat until just warm. Butter the pan, lay the tortilla, layer tortilla with your favorite cheese. I used sharp white cheddar because you don’t need to use as much to get a big punch of cheesy flavor.
Add the warmed bean and mango mixture. Before you top with another tortilla, add a few more pieces of cheese so the top tortilla will stick. Flip it and let it cook a couple minutes until browned.
Transfer to a plate and try not to let too much of the cheesy goodness fall out!
As I’ve said before, food tastes better when it’s cut in triangles!