Pineapple Black Bean Tacos (Print View)

Vibrant pineapple and black bean filling paired with coconut lime slaw and fresh corn tortillas.

# Components:

→ Pineapple Black Bean Filling

01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup fresh pineapple, diced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
12 - 1 tablespoon fresh lime juice

→ Coconut Lime Slaw

13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1/3 cup canned full-fat coconut milk
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon maple syrup
18 - 1/4 teaspoon sea salt
19 - Zest of 1 lime

→ For Serving

20 - 8 small corn tortillas
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges

# Directions:

01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add shredded green and red cabbage, toss well to coat. Set aside to marinate while preparing the filling.
02 - Heat olive oil in a skillet over medium heat. Add diced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and diced bell pepper, cook for 2 more minutes.
03 - Stir in drained black beans, diced pineapple, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes until pineapple caramelizes and mixture heats through.
04 - Remove from heat and stir in fresh lime juice.
05 - Warm corn tortillas in a dry skillet or microwave until pliable.
06 - Spoon pineapple black bean mixture onto each tortilla. Top with coconut lime slaw, chopped cilantro, and jalapeño slices if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • The filling comes together in one skillet while you're basically just chopping things, which means dinner happens faster than you'd think.
  • That coconut lime slaw is the kind of thing people ask you to make again, even though it's just cabbage pretending to be fancy.
  • Vegan, dairy-free, and somehow still feels indulgent, like you're treating yourself instead of restricting.
02 -
  • If you don't drain and rinse your black beans thoroughly, the filling will turn into a gluey mess instead of distinct beans swimming in sauce.
  • Let the slaw marinate for at least five minutes; those cabbage strands need time to soften and absorb the coconut lime dressing, otherwise you're just eating raw cabbage with a sauce on top.
  • Fresh pineapple really does matter here because it caramelizes differently than frozen; that slight char is what makes people wonder what your secret ingredient is.
03 -
  • Don't stir the filling too aggressively while the pineapple is cooking or it'll fall apart before it can caramelize and develop that slightly sweet char.
  • If you want extra heat without overwhelming the dish, mince up a fresh jalapeño and cook it in with the aromatics instead of just using it as a topping.
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