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.
Recipe by Love and Lemons at https://www.loveandlemons.com/black-bean-mango-chard-quesadillas/