Chicken-Black Bean Quesadillas

Ingredients

• 1 1/2 tablespoons canola oil
• 1 small red onion
• coarsely chopped
• 1 garlic clove
• minced
• 1 teaspoon ground cumin
• Cayenne pepper
• One 15-ounce can black beans
• drained
• Salt and freshly ground pepper
• 1/2 cup coarsely chopped cilantro
• 1 mango
• peeled and cut into large chunks
• 1 scallion
• cut into 1/2-inch lengths
• 2 tablespoons fresh lime juice
• Four 8-inch fat-free flour tortillas
• 1 1/2 cups shredded skinless roasted chicken breast
• 1/4 cup crumbled feta cheese
• 3/4 cup shredded part-skim mozzarella

Instructions

1. In a saucepan, heat 1/2 tablespoon of the oil.
2. Add the onion, garlic, cumin and a pinch of cayenne pepper and cook over moderate heat, stirring for 5 minutes.
3. Add the beans and 1/3 cup of water; simmer for 5 minutes.
4. Season with salt and pepper.
5. Stir in 1/4 cup of cilantro.
6. Meanwhile, in a food processor, pulse the mango, scallion, lime juice and the remaining 1/4 cup of cilantro until finely chopped.
7. Season the salsa with salt, pepper and cayenne.
8. Heat 1/2 tablespoon of canola oil in each of 2 large skillets.
9. Top the tortillas with the beans, chicken, feta and mozzarella and fold in half.
10. Add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and the cheese is melted, 5 minutes.
11. Transfer to plates and serve with the mango salsa.