Chard, mango, and jalapeño make sweet & spicy quesadillas for a fun and healthy spring or summer appetizer, lunch, or weeknight dinner. Vegan option.
I’ve been living in Austin for nine years now, and I find myself continually surprised and in awe of what grows here. Actually, let me start over….
For the first 5 years, all our food grew from restaurants. The next 3 years, it grew from Whole Foods. Now, (much) of our food grows from Rainlily Farm, Springdale Farm, Boggy Creek Farm, and most recently… wait for it… our front yard.
In a million years, I never thought I’d get excited about gardening. And growing up where I did (a suburb of Chicago), I’m fascinated by the possibilities of what I can plant that can grow here…avocados, a lemon tree… and mangos?! Might as well be lollipops on a tree, to me, this is the land of Oz…
Mango & Black Bean Quesadillas
- 2 cups chopped Swiss chard
- ½ garlic clove, minced
- 1 lime, for squeezing
- 1 mango, cubed
- Vegan or dairy cheese, grated
- ¾ cup (1/2 a 14oz can) black beans, drained and rinsed
- 1 jalapeño, diced
- 2 scallions, white and green parts, sliced
- 4 tortillas, any kind you like
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- Chopped cilantro, for garnish (optional)
- Tomatillo salsa, for serving (optional)
- Sliced avocado, for serving (optional)
- Heat a drizzle of olive oil in a medium skillet over medium heat. Sauté the chard and garlic with pinches of salt & pepper and a few squeezes of lime. Cook for 2-3 minutes, until wilted. Set aside.
- Toss the mango cubes with a few squeezes of lime and a bit of salt.
- Assemble the quesadillas by layering the cheese, the chard mixture, the mango, black beans, jalapeño, and scallions between two of the tortillas. Grill on both sides until the tortillas are well browned and the cheese is melted. Top with the cilantro, salsa, and avocado, if using, or whatever toppings you like.