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Meatless Monday recipe of the week: Black Bean and Pineapple Quesadillas


Yes, kale was at the forefront of last week's Meatless Monday recipe. But, no, going meatless doesn't have to mean using food you don't normally buy or eat (I am well aware that kale is an acquired taste, even for grownups who like its nutritional profile).

It is completely possible for you (and your family) to have a meatless night without eating anything "weird." Case in point: these yummy quesadillas. Most every ingredient can be found in the average cupboard or fridge. And these envelopes of cheesy yumminess pair with just about anything — from a green salad to brown rice to chips and salsa.

Kid-friendly bonus: Save the pineapple juice from the can for any kiddos to drink as a pre-dinner pick-me-up. If your child wasn't excited about dinner before, he or she sure will be after a few sips of straight pineapple juice!

Black Bean and Pineapple Quesadillas

1 can (15 ounces) black beans, rinsed, drained

1 can (8 ounces) crushed pineapple, drained

6 tablespoons prepared salsa

2 to 3 tablespoons chopped fresh cilantro

8 (8-inch) flour tortillas

1 cup (4 ounces) shredded cheddar cheese

Combine beans, crushed pineapple, salsa and cilantro in medium bowl.

Spread 1/2 cup bean mixture over 4 tortillas. Top with 1/4 cup cheese. Top with another tortilla. 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.

*— Recipe from www.dole.com*


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