Chicken-Black Bean Quesadillas

• 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

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.

canola oil, red onion, garlic, ground cumin, cayenne pepper, black beans, salt, cilantro, mango, scallion, lime juice, flour tortillas, chicken breast, feta cheese, mozzarella

Taken from www.foodandwine.com/recipes/chicken-black-bean-quesadillas (may not work)