BLACK BEAN & PINEAPPLE QUESADILLAS

Ingredients Weight Measure
Black beans, rinsed, drained 15 oz.
Dole® Crushed Pineapple, drained 1 cup
Salsa 6 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Cilantro, chopped 2 Tbsp.
Mission® Flour Tortillas, 8" 8 ea.
Cheddar cheese, shredded 1 cup

Method

  1. Combine beans, pineapple, salsa, TABASCO® Chipotle Pepper Sauce, and cilantro in medium bowl.
  2. Spread 1/2 cup bean mixture over 4 tortillas. Top with 1/4 cup cheese. Top with another tortilla.
  3. Cook over medium-high heat in nonstick skillet, 1 to 2 minutes on each side or until cheese melts. Cut each quesadilla into 6 wedges.

Yield: 8 servings