Black Bean and Pineapple Quesadilla

"I recreated this dish from a favorite at a local restaurant. You can easily adjust the heat to taste (I like mine mild) by adding cayenne pepper or red pepper flakes. You can also use a Mexican-style 4 cheese blend for a tasty result!"
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Diann is Cooking photo by Diann is Cooking
photo by breezermom photo by breezermom
photo by AcadiaTwo photo by AcadiaTwo
photo by Starrynews photo by Starrynews
Ready In:




  • 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.

Questions & Replies

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  1. Julie F
    What a great change from your regular quesadilla. I used canned black beans, mashed up with a mexican seasoning I found here. I used crushed pineapple - well drained. I thought about mashing it up with the beans, but decided to put it on separately. Be generous with the pineapple - it really adds to the flavor. I cooked these on my flat panini maker rather than baking them. This goes together easily and is easily customized. Thanks for sharing!
  2. Rita1652
    This was great! Love the pineapple with the black beans. I did use canned black beans that I rinsed smashed with roasted garlic and pepper flakes. Skipped the taco seasoning. Sided with homegrown salsa and yogurt. Yummo!
  3. Diann is Cooking
    If I could give this six stars, I WOULD! I want to make it again! Well, since I have enough taco seasoning, canned refried black bean with lime, and pineapple available for three more tortillas, it is a sure bet this will happen again shortly. I like the medium heat sorreno chili pepper, so I used half of one, excludiing most but not all of the seeds. Diced it finely. II used crushed pineapple, squeezing out as much liquid as possible. I forgot to read the sidebar about toppings so improvised with chopped heirloom tomato and a little bit of the pineapple. I love this: most recipes have you skillet frying the quesadilla, and while that is good, this baked pan is easier to clean up after.
  4. Teacher_01
    Oh my goodness this was great! I love savory and sweet flavors together. The only pinapple I had was a can of crushed, but it worked great. I mashed the black beans and added some cumin and chili powder. I had some of the black bean mash leftover and ate it with tortilla chips...could be a good appetizer!
  5. cookiekatie
    I recently enjoyed this dish at Mad Mex and searched Recipezaar for it as soon as I got home. Lo and behold, here is the same delicious quesa-"deenie." The black bean and pineapple flavors work very well together. We cook ours on an electric grill. My kids loved it, too. SO GOOD!



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