Black Bean Mushroom Quesadillas with Mango Salsa

Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese

Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro

Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.

Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.

Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.

Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.

NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.