Black Bean and Pineapple Quesadilla
Savor a delightful fusion of sweet and savory flavors with our Black Bean and Pineapple Quesadilla recipe! Perfect for a quick and easy meal, this delicious dish combines the hearty goodness of protein-packed black beans with the tangy sweetness of juicy pineapple tidbits. Enhanced with fresh cilantro, zesty red onion, and a hint of spices like cumin and chili powder, this quesadilla delivers bold, vibrant flavors in every bite. Melted Mexican cheese blend ties it all together within golden, crispy flour tortillas, making it an irresistible option for lunch, dinner, or even a snack. Ready in just 20 minutes, this vegetarian recipe is perfect for busy weeknights or casual gatherings. Pair with a dollop of sour cream and a spoonful of salsa for the ultimate Tex-Mex experience!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Black beans
- 0.75 cup Pineapple tidbits (canned or fresh)
- 1.5 cups Shredded Mexican cheese blend
- 0.25 cup Red onion
- 0.25 cup Fresh cilantro
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a medium bowl, combine the black beans, pineapple tidbits, red onion, cilantro, cumin, chili powder, salt, and black pepper. Mix well to evenly distribute the flavors.
Heat a large nonstick skillet over medium heat. Add a small amount of olive oil and spread it around the skillet to coat the surface lightly.
Place one tortilla on the skillet. Sprinkle 1/4 of the shredded cheese evenly over the tortilla.
Spoon 1/4 of the black bean and pineapple mixture over the cheese, spreading it evenly but leaving a small border around the edges.
Top with another 1/4 of the shredded cheese, then place a second tortilla on top to sandwich the mixture.
Cook for 2-3 minutes or until the bottom tortilla is golden and crispy. Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes until the second side is golden and the cheese is melted.
Remove the quesadilla from the skillet and transfer it to a cutting board. Repeat with the remaining ingredients to make four quesadillas.
Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 30.9 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3073 mg | 236% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
