Prep time: 15 min
Ingredients:
- 1 can of Goya black beans (Drained and rinsed)
- 2 small tomatillos
- 1 red bell pepper
- 4 whole slices pineapple
- 1 cup fresh goat cheese or chihuahua cheese, shredded
- 4 Corn or Flour Tortillas
Instructions:
- Drain the liquid from the black beans.
- Tear off husks of tomatillos; rinse and roast them on a grill pan and then cut into quarters. Roast pepper on open flame from stove and when blackened, sweat the peppers in a sealed plastic bag, then remove and peel the skin and dice the pepper.
- Cut the rind of the pineapple and add to a grill pan until slightly browned, then dice.
- Combine all the ingredients and transfer to a sauté pan; heat for a few minutes, transfer to a bowl.
- Wipe out pan.
- Add a few teaspoons of olive oil to pan, heat on medium high heat.
- Add a tortilla to the pan, then add a few tablespoons of the black bean mixture and spread evenly across the tortillas.
- Add a second tortilla to cover.
- Cook for about a minute and a half.
- Flip quesadilla over and cook the other side for another minute and a half, until golden brown.
- Remove to cutting board, cut into wedges.
