Grilled Quesadillas with Poblanos, Mangos, and Black Beans
Easy, crispy, satisfying Grilled 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!
Servings: 4 servings
Calories: 348.2kcal
Equipment
- Large NonStick Pan
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 cup red onion diced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 poblano peppers seeded and chopped
- 1 15oz can black beans, rinsed and drained
- 1 fresh mango diced
- ⅓ cup cubed peeled avocado
- 4 Whole wheat tortillas
- ½ cup Mexican shredded cheese
- olive oil cooking spray
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!
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 Grilled 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.
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