Happy Cinco de Mayo*

Cinco de Mayo. The day that the Mexicans squashed Napoleon II, at least temporarily. And if you live in North America, an excellent excuse to eat yummy Mexican food and drink even yummier margaritas. Ok, not so much in Canada but hey, I can bend the rules if I want to. I am a troublesome monkey after all.

A couple of weeks ago I found a yummy looking recipe for Black Bean and Mango Quesadillas and flagged it as my Cinco de Mayo feast. And I can happily report to you that it's yummy. I had most of the stuff on hand but I had to buy an avocado because my organic one didn't ripen on time and, of course, tequila for margs!

So here is my yummy Cinco de Mayo recipe! It's from the September 2005 issue of Cooking Light.

banana.gif Monkey Note 1: You want to have all your prep done before you start cooking. The prep time varies depending on whether you use canned mango or fresh, whether you have to grate your own cheese or have some already shredded. I say 10-20 minutes prep, including making your margaritas because you won't have time once you start cooking! That's how fast this recipe is!

Poblano, Mango and Black Bean Quesadillas

Top with sour cream and salsa, and serve with a spinach salad (or skip the spinach salad and serve with lots of yummy margaritas!)

1 tsp olive oil
1 ½ tbsp pre-sliced onion
½ tsp dried oregano
½ tsp salt
1/8 tsp black pepper
1 poblano chile, seeded and chopped (**I couldn't find poblanos in my neighbourhood so I used jalapeno)
1 (15oz) can black beans, rinsed and drained.
1 cup jarred sliced peeled mango(***I used fresh even though canned is really easy to find around here)
1/3 cup cubed peeled avocado
4 (8-inch) fat-free flour tortillas
Cooking spray
½ cup (2 oz) shredded reduced-fat sharp cheddar cheese

  1. Preheat broiler.

  2. 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 beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado. (**** See Monkey Note 2)

  3. Place flour tortillas on a baking sheet coated with cooking spray. Arrange about ¾ bean mixture on half of each tortilla, leaving a ½-inch border. Sprinkle 2 tsp cheddar cheese over bean mixture, and fold tortilla in half. Broil 3 minutes or until cheddar cheese melts. Yield 4 servings (serving size 1 quesadilla). (*****See Monkey Note 3)

Calories 334 (24% from fat); fat 9.3g (sat 2.9g mono 3.5 g, poly 0.9g); Protein 13.2g; Carb 54.5g; Fibre 7.2g; Chol 10mg; Iron 3mg; Sodium 753mg; Calc 253mg

banana.gifMonkey Note 2: Because I was making this for one person but wanted leftovers I made a full recipe. After removing from heat I added the mango and then divided the black bean mixture, setting half aside for another day. I then added half the amount of avocado called for to the portion I used today. The mango will keep and will reheat fine. The avocado will not do either.

banana.gifMonkey Note 3: They were tasty but only one side really crisped. I recommend flipping them after about 2 minutes and returning to the oven for 1 more minute so both sides can crisp.

*Is is "cinco" or "cinqo"??? I've seen it both ways and I'm really not sure which is correct.