Black Bean and Mushroom Quesadillas

Black Bean and Mushroom Quesadillas

Salsa
1 pineapple, peeled and sliced into 1/2-inch-thick rings
1 ripe mango, chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1 to 3 chilis, seeded and chopped, or to taste
3 Tbs. chopped cilantro
-
Quesadillas
2 Tbs. olive oil
1 small onion, diced
2 cups mushrooms, chopped - portobella or frsh porcini or a mixture
1 Tbs. minced garlic
1 to 3 jalapeño chiles, seeded and chopped, or to taste
1 14.5-oz. can black beans, drained and rinsed
1 tsp. chipotle powder or chipotle en adobo, or to taste
Ground cumin to taste
Salt and freshly ground black pepper to taste
3 Tbs. chopped cilantro
6 flour tortillas, one per quesadilla
About 1 cup grated low-fat or regular cheddar cheese

1. To make the Salsa: Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.

2. To make the Quesadillas: Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.

3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.

4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.