Upgrade your black bean quesadilla recipe by adding slow-cooked lamb and mango for a fresh and flavorful twist. Serve this unique quesadilla idea with sides of jalapeno jelly and salsa.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3 1/2- or 4-quart slow cooker stir together meat strips, black beans, mango nectar, sweet peppers or Anaheim peppers, onion, garlic cloves, water, wine, salt, and cumin. Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours or until lamb is tender; drain. Stir tomato paste into lamb mixture.

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  • For each quesadilla, spread 1 cup meat mixture, a few mango slices, and 1/3 cup cheese over 5 of the tortillas. Top with remaining tortillas. Place on an uncovered grill directly over medium heat about 2 minutes until golden and cheese is melted, carefully turning once. Or in a 12-inch non-stick skillet or on a griddle cook quesadillas, one at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300° F oven. Repeat with remaining quesadillas, adding additional oil as needed.

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  • To serve, quarter quesadillas and serve with jalapeno jelly and salsa.

Alternate serving suggestion:

Serve meat mixture in flour tortillas topped with cheese, mango slices, jalapeno jelly, and sprinkle with cilantro.

Nutrition Facts

348 calories; 10 g total fat; 4 g saturated fat; 60 mg cholesterol; 584 mg sodium. 615 mg potassium; 39 g carbohydrates; 4 g fiber; 26 g protein; 2284 IU vitamin a; 45 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 3 mcg vitamin b12; 212 mg calcium; 4 mg iron;

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