Poblano Mango Quesadillas

These quesadillas are one of mine and husband's favorite meals. It's quick, easy, and healthy. Win, win, win. The taste is a combination of sweet mango and salty goodness. And because it's packed full of protein, you'll feel full and satisfied after this meal. We pair our poblano mango quesadillas with a dollop of sour cream, and a side of rice or chips and salsa. And if we're really feeling the Mexican vibe, we make margaritas too! This is such a fun meal to make, whether it be on a busy weeknight or a relaxing weekend. 

p.s. These are kid approved. I know, didn't expect that, did you!?

• What You'll Need
• 1 medium sized poblano pepper
• 1 avocado
• 1 mango
• 1 can black beans
• 1 small onion
• Garlic salt
• Cooking spray
• Mission 95% fat free, whole wheat tortillas 
• Cheddar cheese
• Sour cream

• What You'll Do
• Thinly dice half of the onion and add it to a skillet with a little bit of olive oil and garlic salt (to taste).
• Rinse and dice the poblano pepper, making sure to cut out all of the seeds. Add to the skillet. 
• Next, drain and rinse the black beans. Once the onion has become translucent, and them to the skillet. 
• While waiting for the beans to warm, cut up the mango (peel first) and the avocado into small cubes. Add them to the skillet and stir gently. Cook for about 3-5 minutes then remove the skillet from the stovetop.
• Line a baking dish with aluminum foil and spray with cooking spray. Place as many tortillas down as you like. Fill half of each with the poblano mango mixture. Sprinkle in the desire amount of cheddar cheese and fold the top half of the tortilla down, pressing a bit to make it stay. 
• Lastly, spray the top of each quesadilla with cooking spray. Place in the oven for about 5 minutes at Broil. Pull them out of the oven when they have crisped and serve with rice and a dollop of sour cream.
• **Be sure to keep an eye on them because in a matter of seconds they can become too brown. **