Mexican Food Recipes
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Black Bean Quesadilla Recipes with Mango
Despite what many people may tell you, sweet and savory can indeed go together quite well in the kitchen. Think of all of the dishes which come from Latin American and Caribbean cuisine, for instance. In this part of the world, combining succulent, sweet tropical fruits with savory ingredients is both commonplace and delicious.
Take, for example, this recipe for black bean and mango quesadillas. The sweetness of mango works wonderfully with the hearty, earthy flavor of the beans and the freshness and zip of poblano chilies. It is a winning combination which is sure to change the mind of anyone who doubts that fruit has a place anywhere on the table except during dessert.
For this recipe, you'll want to use fresh mango if at all possible, though canned or jarred may be substituted if fresh mango is unavailable at your local markets - but again, fresh, perfectly ripe mango will impart a much better flavor to the dish. If you'd like your black bean and mango quesadillas to be spicier (this recipe is rather mild), then simply add some fresh sliced jalapeno peppers or if your tastes run towards the incendiary, then a touch of fiery red or green habanero salsa should do the trick.
Black Bean, Poblano and Mango Quesadillas
Ingredients -
1 large mango, peeled and sliced
1 large yellow or red onion, halved and sliced thinly
1 poblano chili, stemmed, seeded and sliced
1 can (15 oz) black beans, drained and rinsed
1 small avocado, peeled, seeded and cubed
4 fajita-size (8-9") flour tortillas
˝ tsp oregano (use Mexican oregano if available)
˝ cup sharp cheddar or Monterey Jack cheese, shredded
˝ cup (2 ounces) shredded reduced-fat sharp cheddar
Salt and black pepper, to taste
2 tsp vegetable oil
Lime wedges, salsa and/or hot sauce, for garnish
Preparation:
After chopping the onion, mango, poblano, and avocado, heat 1 tsp oil in a small pan and sauté the onion, oregano and poblano until the peppers and onion are tender, 3-4 minutes.
Add the beans and continue cooking until they are heated through, another few minutes.
Fold in the avocado and mango and remove from heat.
Divide the mixture between 4 flour tortillas (you may want to heat the tortillas briefly first to make them easier to work with), fold each in half and cook in a skillet with the other 1 tsp of oil, turning once to brown both sides evenly.
Serve with lime wedges, salsa and if you are so inclined, habanero sauce for some real heat.
Photo Description:
If you have never tried adding fruit to a savory dish like quesadillas before, you are really in for a treat when you prepare this black bean and mango quesadilla recipe. With a near perfect blend of savory and sweet flavors, this quesadilla recipe is one which will appeal to nearly everyone. The sweetness and juiciness of the mango makes it a great partner for the slight heat and fresh flavor of the poblano pepper, both of which lift the flavor of the black beans to new heights. Served with some fresh lime wedges and salsa or hot sauce, it is hard to imagine a better lunch; or dinner, served alongside of a bowl of soup or a green salad.
Photo by:
http://www.flickr.com/photos/avlxyz/2224800377/
