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Mango & Black Bean Quesadillas Recipe
Amy

Mango & Black Bean Quesadillas

These Mango & Black Bean Quesadillas are a vibrant twist on a classic, blending sweet, tangy, and savory flavors in every bite. Perfect for a quick lunch or a light dinner, this dish comes together in just 20 minutes, making it ideal for busy days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 0
Cuisine: Mexican cuisine
Ingredients Method

Ingredients
  

  • 2 cups chopped Swiss chard
  • 1/2 clove garlic, minced
  • 1 lime, for squeezing
  • 1 mango, cubed
  • Vegan or dairy cheese, grated
  • 3/4 cup black beans, drained and rinsed (1/2 a 14oz can)
  • 1 jalapeño, diced
  • 2 scallions, white and green parts, sliced
  • 4 tortillas, any kind you like
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
  • Chopped cilantro, for garnish (optional)
  • Tomatillo salsa, for serving (optional)
  • Sliced avocado, for serving (optional)

Method
 

  1. Heat a drizzle of olive oil in a medium skillet over medium heat. Sauté the chard and garlic with pinches of salt & pepper and a few squeezes of lime. Cook for 2-3 minutes, until wilted. Set aside.
  2. Toss the mango cubes with a few squeezes of lime and a bit of salt.
  3. Assemble the quesadillas by layering the cheese, the chard mixture, the mango, black beans, jalapeño, and scallions between two of the tortillas.
  4. Grill on both sides until the tortillas are well browned and the cheese is melted.
  5. Top with the cilantro, salsa, and avocado, if using, or whatever toppings you like.
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