Chipotle Hummus Quesadillas

In a small bowl stir together hummus and chipotle chiles; mix well. In a large skillet cook frozen vegetables over medium 5 to 6 minutes or until crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in black beans and scallions; cook 1 to 2 minutes or until heated through. Spread hummus on six tortillas. Top with vegetable mixture and remaining tortillas, pressing lightly. Heat a nonstick griddle over medium. Cook quesadillas, in batches, 4 to 5 minutes or until browned, turning once. Keep warm on a baking sheet in a 200°F oven while cooking remaining quesadillas. Cut into wedges. Stir together salsa and mango. Serve with quesadillas. Prep-time: 15 MINUTES / Ready In: 30 MINUTES Makes 2 cups Serving size: ¼ cup