Happy Meatless Monday! Thank you to everyone who chimed in with helpful travel tips and thoughts for Sophie. Our trip was a huge success and our travel went very, very well. Thank you to everyone who sent happy thoughts our way.
We’re catching up on all the household tasks that accumulated while we were gone, so we’re keeping our meals simple.
When I saw this recipe for chicken, caramelized onion, and mango quesadillas, my wheels got spinning. Michael, Sophie, and I all LOVE beans, so we decided we could easily swap out the chicken for some black beans. These made for a delicious, satisfying change from our typical refried-black-bean-and-cheddar quesadillas.
The flavor profile is divine–the caramelized onions paired with red peppers and mango is to die for. The beans are mild and creamy and don’t compete with the other flavors going on. You can use either a nice, sharp cheddar, Monterrey Jack, or pepper jack cheese for these. We like dipping these in the pineapple salsa from Archer Farms (Target brand).
One more tip: I’ve recently started buying Ataulfo mangos (sometimes sold as yellow mangos or champagne mangos). They’re delicious, and at least at my grocery store, they’re about half the price of regular mangos and have smaller pits. We love them!
Caramelized onions can be made a day ahead of time and stored in the refrigerator.
2 large sweet onions, sliced
1 (15oz) can black beans, drained and rinsed
3/4–1c diced mango
1/2 red bell pepper, diced
2–3 Tbsp minced cilantro
grated cheese (cheddar or pepper jack are nice)*
Juice of 1 lime
1/2 tsp chili powder
4 tortillas (10-inch)*
salt and pepper
In a large saute pan, caramelize onions with a small drizzle of olive oil over medium heat. Stir often, and cook 15-20 minutes or so, until onions are golden brown, tender, and sweet. Sprinkle with a pinch of salt and pepper.
In a medium bowl, stir together onions, beans, mango, bell pepper, cilantro, lime juice, and chili powder. Taste and add salt and pepper as needed.
Divide filling among the 4 tortillas, placing filling on one half of the tortilla. Sprinkle with cheese and fold tortillas in half to cover the filling and cheese. Cook in a dry pan over medium heat until golden, about 4-5 minutes. Flip and continue cooking until golden and cheese is melted, another 3-5 minutes.
*Gluten/Dairy Free Notes: Don’t roll your eyes on me, but you can skip the cheese. I love this filling even without the cheese. As for the tortillas, use brown rice tortillas. Easy-peasy!