Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quesadilla filled with black beans, melted cheese, and toasted coconut, served with a fresh pineapple salsa that adds tropical sweetness and zing. This Mexican recipe (vegetarian), ready in about 25 minutes, pairs large flour tortillas, black beans, drained and rinsed, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat and add 1/4 cup unsweetened shredded coconut. Toast, stirring frequently, for 2-3 minutes until golden brown and fragrant. Remove and set aside.
  2. Step 2: In a small bowl, combine 1/2 cup finely diced fresh pineapple, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well to create the pineapple salsa and set aside.
  3. Step 3: Spread 1 cup drained black beans evenly over one 10-inch flour tortilla and sprinkle 1 cup shredded Monterey Jack cheese evenly on top. Then sprinkle the toasted coconut evenly over the cheese.
  4. Step 4: Place the second tortilla on top to form a sandwich. Heat 1 tbsp olive oil in a clean skillet over medium heat. Carefully place the quesadilla in the skillet and cook for 3-4 minutes until the bottom tortilla is golden and cheese starts melting.
  5. Step 5: Using a spatula, carefully flip the quesadilla and cook another 3-4 minutes until the other side is golden and the cheese is fully melted.
  6. Step 6: Remove the quesadilla to a cutting board and let rest for 2 minutes before slicing into wedges. Serve warm with the fresh pineapple salsa on the side for dipping.

Frequently asked questions

How long does Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortillas from drying out.

Can I substitute ingredients in Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Coconut and Black Bean Quesadilla with Pineapple Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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