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


Recipe Summary

45 mins
9 hrs
2 mins
9 hrs 47 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 10g; cholesterol 60mg; saturated fat 4g; carbohydrates 39g; insoluble fiber 4g; protein 26g; vitamin a 2283.7IU; vitamin c 45.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 8.3mg; vitamin b6 0.3mg; folate 36.3mcg; vitamin b12 2.6mcg; sodium 584mg; potassium 615mg; calcium 212mg; iron 3.8mg.