I call this a “mangover” … a mango-inspired makeover! I developed this Black Bean and Vegan Cheese Quesadilla with Mango-Tequila Pico de Gallo recipe with Cinco de Mayo in mind. But please enjoy it anytime you want. Personally, I’ll take this tropical inspired quesadilla over an extra greasy, artery-clogging version any day.

The pico de gallo is lightly spiked with tequila for added flair. Though, you can leave it out for the kids, of course. It’s fit for a fiesta … especially while sipping a virgin or not-so-virgin margarita!

Bean and Vegan Cheese Quesadilla with Mango-Tequila Pico de Gallo

Makes 2 servings: 4 wedges each

Ingredients

• 2/3 cup cooked or canned, drained organic black beans
• Juice of 1/2 lime (1 tablespoon)
• 2 scallions, green and white part, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon fine sea salt (optional)
• 4 (8-inch) whole grain tortillas
• 2 ounces (1/2 cup) shredded vegan Mexican cheese or vegan Monterey Jack-style cheese
• 1 recipe mango-tequila pico de gallo (see below) or 1/2 cup pico de gallo of choice

Directions

1. Toss together the beans, lime juice, scallions, cilantro, and salt (if using).
2. Spritz two of the tortillas with cooking spray (fill a Misto bottle with canola or peanut oil). Flip over and sprinkle 1/4 cup of the vegan cheese over the entire surface of these tortillas. Sprinkle with the bean mixture. Then sprinkle with the remaining 1/4 cup cheese. Top with the remaining tortillas and firmly press to compact the ingredients. Spritz the top of the tortillas with cooking spray
3. Cook each in a large stick-resistant skillet over medium heat until the cheese is melted and quesadilla is browned, about 2 minutes per side.
4. Cut the quesadillas into 4 wedges each. Top with the pico de gallo, and serve as a meal-in-one or entrée.

Per serving: 510 calories, 16g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 950mg sodium, 70g total carbohydrate, 12g dietary fiber, 10g sugars, 21g protein

mango-tequila pico de gallo

Ingredients

• 3/4 cup diced ripe mango
• 3 tablespoons finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon tequila
• 2 teaspoons fresh lime juice
• 1 small jalapeno pepper, with some seeds, minced
• Pinch of fine sea salt

Directions

Stir all ingredients together in a medium bowl. Chill until ready to serve. Adjust seasoning. (Note: Can be made up to 2 days in advance.)

Jackie’s Culinary Nutrition Tips!

Check out what I did here. Try these ideas in other recipes.

• Sneak in beans for more body–and body-friendly protein
• When using a vegan cheese or using less of it, boost other flavors, like doubling up on scallions
• Try a “mangover”, such as topping quesadillas with fresh mango pico de gallo instead of jarred salsa (hint: Mango creates sweet intrigue in place of tomato in many recipes, like pico de gallo)
• Let the mango topping be the star … you’ll gladly skip the sour cream