Black Bean and Mushroom Quesadillas

Salsa

 * 1 pineapple, peeled and sliced into ½-inch-thick rings
 * 1 ripe mango, chopped
 * 1 large tomato, peeled and chopped
 * 1 small onion, chopped
 * 4 cloves garlic, minced
 * 1 to 3 jalapeño chiles, seeded and chopped, or to taste
 * 3 tbsp chopped cilantro

Quesadillas

 * 2 tbsp olive oil
 * 1 small onion, diced
 * 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
 * 1 tbsp minced garlic
 * 1 to 3 jalapeño chiles, seeded and chopped, or to taste
 * 1 14½ 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 tbsp chopped cilantro
 * 6 whole wheat flour tortillas, one per quesadilla
 * about 1 cup grated low-fat or regular cheddar cheese

Salsa

 * 1) Grill or broil the pineapple rings until lightly browned on both sides.
 * 2) Chop into cubes, and mix with the remaining ingredients.
 * 3) Refrigerate overnight to allow flavors to meld.

Quesadillas

 * 1) 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.
 * 2) Add the garlic and jalapeños, and continue to sauté for 1 minute more.
 * 3) Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low.
 * 4) Cook, stirring, until heated through.
 * 5) Add the cilantro, and adjust seasonings to taste.
 * 6) Place 1 tortilla on a flat surface, and spoon about ⅓ cup mushroom-bean mixture onto one-half of the tortilla.
 * 7) Sprinkle on about 2 tablespoons of cheese.
 * 8) Fold the unfilled half over the filling, and set aside.
 * 9) Repeat until the filling mixture is used up.
 * 10) Spray a nonstick skillet with nonstick cooking spray, and heat the skillet.
 * 11) Heat the quesadillas on the filled sides until browned, for about 3 minutes.
 * 12) Turn over, and brown the second sides.
 * 13) Spray the skillet as needed with nonstick cooking spray.
 * 14) Place quesadillas on individual plates, and top generously with the salsa.