Black Bean and Mango Quesadillas

18 Jul

I got home from work yesterday afternoon to an INSIDE temperature of 89 degrees. Welcome to the hot weather, America! But, my stomach and taste buds could not be persuaded into cereal for dinner. So instead, I turned on the stove, sauteed some veggies with mango, and made a quesadilla from it. And good grief was it delicious! Albeit hot. Perhaps not the wisest choice for my kitchen’s temperature, but my tummy was happy.

Oh, and it’s healthy. And VEGAN. Now, don’t let that scare you. This is a cheese-less quesadilla (yes, such things exist), and is so full of flavor, you won’t even miss the cheese in it! And that’s coming from a born-and-raised Wisconsin girl.

So if you’re crazy, hungry and wanna be healthy like me, try this out for your next dinner! It’s already hot out, so why not just up the heat a bit, right?

Black Bean and Mango Quesadillas

Proof that vegan can be tasty!

Black Bean & Mango Quesadillas, inspired by VegWeb

Serves 2

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 mango, diced small
  • 1 14-oz can black beans, rinsed and drained well
  • 2 C fresh baby spinach, rinsed well
  • 1/4 C water
  • 1/2 tsp garlic powder
  • big dashes of: crushed red pepper flakes, paprika, chili powder, cumin, oregano
  • sea salt and black pepper, to taste
  • 2 tortillas

Heat olive oil in a large pan. Add chopped onion and garlic – saute on medium-high heat for a few minutes until onions begin turning translucent.

Add in diced mango, and continue to saute a few more minutes.

Black Bean and Mango Quesadillas

Onions, garlic and…mango? An unlikely yet tasty combo!

Add black beans and spinach – stir to combine everything. Let this cook until the spinach wilts down completely.

Black Bean and Mango Quesadillas

Add in those beans and spinach – make it healthy, yo!

Add the water and all your seasonings. Simmer for 5-7 minutes, or until the water has pretty much all evaporated. Taste the mixture to check for spice levels – if it’s not hot enough for you, add more of your favorites from the mix!

Black Bean and Mango Quesadillas

Mmmmmm tasty

Heat another frying pan, or tortilla pan if you have one (mine’s cast iron, and I love it!) to medium-high heat. Add one tortilla, and spoon in 1/4 of the mixture to cover half the round. Fold over, and cook until golden brown. Transfer to a plate, and repeat with the other tortilla and another 1/4 of the mixture.

To serve, slice quesadillas into four triangles each. Scoop up the rest of the mixture as a side – I ate this with tortilla chips, but you could easily make more quesadillas if you’re serving a family of four!

Black Bean and Mango Quesadillas

Dinner’s ready!

Sweet, savory, spicy and healthy, this dish is perfect for just about anyone. Enjoy with a cold, refreshing drink in front of a fan!

What do you eat when it’s unspeakably hot out? I need more ideas.

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