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Chipotle Black Bean, Brown Rice, and Mango Quesadillas

I really enjoy making lunch at home on the weekends because we spend so much time going out with friends and trying to maximize our non-working hours sometimes those lunches are one of our only opportunities to unwind over a meal just for the two of us at home. That said, I still enjoy simple recipes that can help me maximize my free time while still delivering a meal that tastes great. This quesadilla checked all of the right boxes -- the chipotle adds spice, the mango/honey add sweetness, and the black beans make the quesadilla filling. I also loved how simple it was just to fold these in half and bake them, rather than trying to stack tortillas over filling and then have everything fall apart when flipped.

Recipe from Half Baked Harvest.
-1 1/2 cups cooked brown rice -1 cup fresh spinach, chopped -1 can (14 ounces) black beans, drained -1/2 cup mango chunks, fresh or frozen -1-2 chipotle peppers in adobo, chopped -1 teaspoon cumin -kosher salt -10 small flour tortillas …

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