1 tsp olive oil
1 onion, sliced thinly
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp each of salt and pepper
dash of cayenne pepper
1 can of black beans, rinsed and drained
1 mango, sliced thinly or chopped
1 package of shredded cheddar cheese
1. Heat olive oil in a nonstick skillet over medium-high heat. Add onion, oregano, cumin, salt, pepper, and cayenne pepper, and sauté until onion is tender. Add beans; cook 1 minute or until thoroughly heated.
2. Remove from heat; stir in mango.
3. Spray the skillet with cooking spray. Place a tortilla in it and arrange about 1/2 a cup of the bean/mango mixture on half of it, leaving a 1/2 inch border. Sprinkle about 1/3 cup of shredded cheese on top of the bean/mango mixture and fold in half. Cover the skillet and cook until the cheese melts (about 2 minutes).
Tips: You will have to spray the skillet with cooking spray in between each tortilla. If you preheat the oven to 300, you can place the already cooked quesadillas there until they are all done and you are ready to serve. I usually serve this with an avocado salad. I just slice or chop the avocado, squeeze a lemon or lime on it, drizzle some olive oil, and finish it off with a sprinkle of sea salt and pepper.