3/4 cup mexican cheese blend, or use any cheese of choice
6-8 corn tortillas, I used small corn tortillas
Make the filling
Heat a tablespoon of oil in a pan on medium heat. Once oil it hot, add the garlic and onions. Saute for a minute.
Add sliced red bell pepper and cook for a minute. Then add black beans and cook for another minute. Stir in chipotle powder, cumin powder, ancho chile powder, salt and pepper. Mix till everything is well combined. Cook for additional 2-3 minutes till beans are nice and softened.
Add in chopped cilantro and lime juice. Mix to combine. Set aside the filling.
Make the salsa
In a bowl, scoop out the avocado flesh. Using a fork mash the avocados. Add chopped garlic, salt, pepper and mix to combine.
Add in the chopped mango cubes and mix.
Add cilantro, fresh lime juice and mix to combine. Set aside the salsa.
Assemble & cook the quesadillas
To assemble the quesadillas. Take the corn tortilla, place around 3 tablespoons of filling on one side [Note: the tortillas I used were pretty small, you may need more filling if you use larger tortillas].
Then place the avocado mango salsa on top of the filling.
Finally top with cheese and fold the tortilla in half. Press gently to flatten. Repeat with the remaining tortillas.
Heat a teaspoon on oil in a pan on medium heat or spray pan with a non-stick spray.
Add the prepared quesadillas to the pan.
Cook them, turning once, until golden on both sides, around 2-3 minutes in total. Cook all the quesadillas in a similar way.
Place quesadillas on serving plate. Cut them in half using a knife or pizza cutter.
Serve the avocado mango black bean quesadillas with sour cream, salsa or sliced avocados!