Prep Time

10 min

Total Time

30 min

Calories per serving




Ingredients (7)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups cooked quinoa
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained by pressing through a sieve, reserve juice
  • 2-1/2 cups vegan shredded mozzarella cheese
  • 3 tablespoons taco seasoning
  • 1/2 cup Vegenaise
  • 1 chipotle pepper in adobo sauce
  1. Preheat oven to 350F. Spray mini muffin tin with non-stick cooking spray.
  2. Mash black beans with a fork in a large bowl.
  3. Add quinoa, pineapple, cheese, and taco seasoning. Stir well to combine.
  4. Scoop a heaping tablespoonful of mixture into each mini muffin cup, pressing down on mixture to pack. Bake for 20 minutes or until golden. Transfer pan to rack and cool completely.
  5. Unmold bites from pan and repeat baking step with remaining quinoa mixture.
  6. Combine vegenaise, 1 tablespoon reserved pineapple juice, and chipotle pepper in blender or food processor. Cover; blend until smooth.
  7. Serve bites at room temperature with dipping sauce.

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