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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Avocado Quesadillas with Poblanos, Mangos and Black Beans

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Easy, crispy, satisfying Avocado Quesadillas are filled with creamy avocados, protein-packed black beans, gooey cheese, spicy poblanos, and sweet mango. Ready in 30 minutes and the perfect weeknight meal!

avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

We love to make these avocado quesadillas at our house because they are so simple to whip up, and you customize each one based on who you’re cooking for! Plus, there is nothing more delicious than biting into a cheesy quesadilla with all the fixings and seasoned to perfection. It’s also a super easy weeknight meal to make for the family!

Latest Recipe Video!

I know you might be questioning the idea of adding mango to the quesadillas, but let me tell you it’s honestly so good! You won’t believe how much that subtle sweetness takes them to the next level. So, let’s get started so you can make these yummy avocado quesadillas. 

Tools and Equipment You’ll Need

Recipe Ingredients and Notes

  • Tortillas: I used whole wheat tortillas, but sprouted wheat, spelt or corn would all work well.
  • Avocado: The key to this dish! Fresh, creamy haas avocados.
  • Cheese: I used a Mexican shredded cheese blend, but you can use any shredded cheese you like!
  • Filling: Poblano peppers, black beans, onions and mangos provide a mix of sweet and savory which takes these quesadillas to another level.
  • Spices: Dried oregano, salt and pepper is all you need to season these avocado quesadillas!

How to Make Avocado Quesadillas – Step by Step Instructions

Saute The Onions, Spices and Peppers: Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender.

onions and peppers sauteeing in a pan

Add the Rest of the Quesadilla Filling: Add mango, avocado and beans; cook a few minutes on low heat until thoroughly heated.

black beans avocados mangos onions and peppers cooking in a pan

Assemble: Take one tortilla, and arrange about 3/4 cup of the bean/veggie mixture on half of the tortilla. Sprinkle 2 Tbsp cheese over the bean mixture.

cheese and toppings added to tortilla

Prep for Cooking on the Stovetop: Fold the tortilla in half and warm a large skillet on the stove top. Spray the skillet with olive oil cooking spray.

tortilla stuffed with filling folded on a wooden cutting board

You have two options for cooking. 1) On the Stovetop; 2) In the Oven.

To Cook On The Stovetop: Spray a large skillet with cooking spray and heat over medium heat. Place the quesadilla in the pan, and cook it on either side until it is lightly browned (a few minutes on each side). This method is super easy, and perfect if you’re just making a few quesadillas to order.

If you have to make these in bulk, like for a big family or a party – you can cook them all at once using a broiler.

To Cook in the Oven: Preheat your broiler. Assemble all the quesadillas, place them on a large baking sheet coated with cooking spray. Spray the tops of the quesadillas with cooking spray, and place them under the broiler (in most kitchens this is the top rack of your oven). Broil for 5 minutes or until cheese melts and the tops are nice and golden brown.

Serve and Enjoy: Cut your quesadillas into triangles, serve warm with green onions, avocado, salsa or your favorite toppings!

avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

What Makes This Quesadilla Recipe Healthy?

  • Nutrients: Each serving will give you plenty of vitamin K, potassium, vitamin C, vitamin B6, folate, iron, magnesium, copper, and zinc. 
  • Fiber and Protein: With 14 grams of protein and 11 grams of fiber, you can guiltlessly enjoy this delightful quesadilla recipe. 
  • Low Calories: Each hearty, filling and sizeable quesadilla has only about 350 calories! That means you can enjoy this classic comfort food completely guilt-free.

Will Kids Enjoy These Avocado Quesadillas?

Absolutely! Kids will eat almost anything if it’s in a quesadilla. This is actually a great recipe to make with your kids – so if they’re over the age of 2, I’d recommend getting them in the kitchen with you. Even toddlers can help assemble their own quesadillas! Plus, if they prepare theirs, they are way more likely to eat it as well.

If your kids are sensitive to spice, you may want to leave off the poblano peppers and black pepper. Other than that, you’ll be amazed by how quickly they devour this meal. 

avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

Recipe FAQs

What’s the easiest way to cut mango?

The easiest way to cut it is to cut around the seed in 4 thick slices (height wise). On each piece, cut down to the skin in a criss-cross fashion, making a grid. Then invert the mango and then cut the cubes off the skin – here’s a picture of the cubes inverted – it makes it really easy to cut the mango!

Can I Make These Quesadillas Ahead Of Time?

You can certainly do most of the prep ahead of time, but I don’t recommend chopping up the avocado or cooking the filling until you’re ready to serve it, since the chopped avocado will oxidize the longer it’s left out. And you definitely don’t want to cook the quesadilla ahead of time and then store it, as it will tend to get soggy when stored in an airtight container in the fridge.

avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

Recipe Variations

  • Mix in some corn to the quesadilla filling. It can be fresh, frozen, roasted, or even canned! I would add ¼ – ½ cup to the mixture. 
  • Saute some garlic in the skillet with the peppers. Add anywhere from 2-4 cloves depending on what you like. 
  • Use a variety of cheese to make these quesadillas. We love using a reduced-fat Mexican cheese, but you could go with cheddar, pepper jack, Colby jack, or even mozzarella. 
  • If you don’t have poblano peppers, you can use jalapeno peppers, anaheim, regular bell peppers, or even canned chiles. You can also leave off the peppers altogether if you’re not a fan!
  • Right before cooking, sprinkle some fresh cilantro on the quesadilla.

Top Tips For Making Avocado Quesadillas

  • Don’t prepare the avocado quesadillas until you are actually ready to eat them. They will not age well if you make them too far in advance. 
  • Feel free to add in any extra ingredients you enjoy or omit ones that you don’t. 
  • Cook the quesadillas on medium to low heat, so that the cheese has a chance to melt before the outside of the quesadilla gets too brown.
  • Be sure not to undercook or overcook the avocado quesadilla. When they are golden brown, then they are good to go. 
avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board

Check Out These Other Tasty Mexican Recipes!

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avocado quesadillas with poblanos mangos and black beans stacked on a wooden cutting board
Print Recipe
5 from 5 votes

Avocado Quesadillas with Poblanos, Mangos, and Black Beans

Easy, crispy, satisfying Avocado Quesadillas are filled with creamy avocados, protein-packed black beans, gooey cheese, spicy poblanos, and sweet mango. Ready in 30 minutes and the perfect weeknight meal!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 348.2kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender.
  • Add mango, avocado and beans; cook a few minutes on low heat until thoroughly heated.
  • Take one tortilla, and arrange about 3/4 cup of the bean/veggie mixture on half of the tortilla. Sprinkle 2 Tbsp cheese over the bean mixture.
  • Fold the tortilla in half and warm a large skillet on the stove top. Spray the skillet with olive oil cooking spray.
  • To Cook On The Stovetop: Spray a large skillet with cooking spray and heat over medium heat. Place the quesadilla in the pan, and cook it on either side until it is lightly browned (a few minutes on each side). This method is super easy, and perfect if you're just making a few quesadillas to order.
  • To Cook in the Oven: Preheat your broiler. Assemble all the quesadillas, place them on a large baking sheet coated with cooking spray. Spray the tops of the quesadillas with cooking spray, and place them under the broiler (in most kitchens this is the top rack of your oven). Broil for 5 minutes or until cheese melts and the tops are nice and golden brown.
  • Cut your quesadillas into triangles, serve warm with green onions, avocado, salsa or your favorite toppings!

Video

https://youtu.be/3lrZtwMB6_o

Notes

Recipe Variations
  • Mix in some corn to the quesadilla filling. It can be fresh, frozen, roasted, or even canned! I would add ¼ – ½ cup to the mixture. 
  • Saute some garlic in the skillet with the peppers. Add anywhere from 2-4 cloves depending on what you like. 
  • Use a variety of cheese to make these quesadillas. We love using a reduced-fat Mexican cheese, but you could go with cheddar, pepper jack, Colby jack, or even mozzarella. 
  • If you don’t have poblano peppers, you can use jalapeno peppers, anaheim, regular bell peppers, or even canned chiles. You can also leave off the peppers altogether if you’re not a fan!
  • Right before cooking, sprinkle some fresh cilantro on the quesadilla.

Top Tips For Making Avocado Quesadillas

  • Don’t prepare the avocado quesadillas until you are actually ready to eat them. They will not age well if you make them too far in advance. 
  • Feel free to add in any extra ingredients you enjoy or omit ones that you don’t. 
  • Cook the quesadillas on medium to low heat, so that the cheese has a chance to melt before the outside of the quesadilla gets too brown.
  • Be sure not to undercook or overcook the avocado quesadilla. When they are golden brown, then they are good to go. 
Adapted from MyRecipes

Nutrition

Serving: 1quesadilla | Calories: 348.2kcal | Carbohydrates: 53.8g | Protein: 14g | Fat: 10.2g | Saturated Fat: 4g | Cholesterol: 11.4mg | Sodium: 642.8mg | Potassium: 573.5mg | Fiber: 11.4g | Sugar: 9.7g

Posted In…

Mexican Recipes ·

Mexican flavors are perfect for easy one-pot, kid-friendly dishes like my cheesy quinoa and black bean casserole. With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein!

Like Chipotle? You’ll love my ultimate sofritas and burrito bowls! These recipes are so easy to remix to add your own style (or use up some leftovers).

38 responses to “Avocado Quesadillas with Poblanos, Mangos and Black Beans”

  1. Fantastic!!!! These are by far the best. LOved them. Added fresh cilantro with the cheese and heated in skillet. Served with salsa on the side. Will be making these again soon. Thank you. Also, they are easy to prepare.

    • Yay!! So happy you liked this recipe Margie! Love the idea of melting fresh cilantro into the cheese – yum!!

  2. I am going to make this as soon as possible. Alongside my mango salsa! I have a great recipe for it that calls for tomatillos… Yummm!

    • Yay! I hope you loved it when you tried it! Your mango salsa sounds delicious! What else do you add to it besides tomatillos? Would love to try it!

  3. I TRIED TODAY. MY FAMILY LOVED IT. I ADDED 1 MORE MANGO FOR MORE SWEETNESS, 1 WHOLE AVOCADO, AND A FEW SPRIGS OF CILANTRO. IT WAS DEEELISHH!! 😉

  4. This looks incredibly good! Do you think it would keep well to make the day before and warm up at lunchtime the following day? Not sure how well the contents would be refrigerated overnight and rewarmed the next day with mango in it.

    • Thanks Shannon!! As for reheating – what I’d suggest doing is making the filling the night before and keeping the cut mango in a separate container. The next day, I’d make the quesadillas with the filling/mangoes and just heat them. If you make the quesadillas with the mangoes and filling the day before, and then try reheating it the next day, it’ll get soggy. Hope that helps!

  5. First time I saw this I was thinking about trying it, I love to experiment with food and this made my day, I’ll be trying this as soon as I can buy the ingredients, and it looks great by the way, thank you for the recipe and the nice post here.

  6. I love quesadillas because they’re relatively easy to make and easy to change up every now and then. I bet the mango and avocado plus pepper combo was delicious. I think this is a dish most people can get behind!

    • Totally agree – you can put almost anything in a quesadilla – it’s like a Mexican inspired “sandwich”!

  7. These quesadillas look like they are bursting with flavor and fiber! Yum! And I love that you incorporated mangoes – what a fun way to sneak in some fruit servings and enhance the overall taste of the dish.

    • Thank you so much Kati! You’re right – this recipe makes it super easy to sneak in fruits (mangoes) and veggies (the peppers/onions) into a dish that doesn’t traditionally have either in it! 🙂

  8. I agree with you – it’s hard to think about mango as a savory ingredient, but it actually works really well with one. A little while ago I used mango in a recipe for the first time with salsa and it was delicious!

    • Exactly! Oooh yes – I’ve had mango salsa before – it is so delicious! I’ve never made it at home before though – what was your recipe?

  9. Also love mangoes. They’re really awesome with black beans. Please forgive us as we’d be just forced to sprinkle a little cotija cheese on it! 🙂

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