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!Print
Adapted from Cooking on the Side