Black Bean And Pineapple Quesadilla Recipes

BLACK BEAN AND PINEAPPLE QUESADILLA

Steps:

• Spray pan with non-stick cooking spray.
• Stir chilies and onion over medium-high until onions are translucent.
• Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
• Spread mixture across 1/2 of the tortilla.
• Sprinkle with pineapple bits and cheese.
• Fold over the other half of the tortilla.
• Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
• Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.

PINEAPPLE AND BLACK BEAN CHICKEN

Steps:

• Spray large skillet with Pam, heat skillet, add olive oil.
• Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
• Add chicken cook till brown, about 5 minutes.
• Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
• Divide rice into 4 bowls, a half cup each.
• Spoon mixture over rice.
• garnish with green onions.

PINEAPPLE, BLACK BEANS, AND COUSCOUS

Steps:

• Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
• Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.