Pineapple Black Bean Tacos (Printer View)

Zesty pineapple and black beans paired with coconut lime slaw for a vibrant, tropical main dish.

# 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 (15 oz) can 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 coconut milk, full fat
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

# Method:

01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add shredded green and red cabbage, toss thoroughly 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 2-3 minutes until softened. Add minced garlic and diced bell pepper, cooking for an additional 2 minutes.
03 - Stir in drained black beans, diced pineapple, ground cumin, chili powder, smoked paprika, sea salt, and black pepper. Cook, stirring frequently, for 4-5 minutes until pineapple begins to caramelize and the mixture is heated through.
04 - Remove from heat and stir in fresh lime juice to brighten the flavors.
05 - Heat corn tortillas in a dry skillet over medium heat for approximately 30 seconds per side, or warm in microwave wrapped in a damp cloth for 1 minute.
06 - Spoon pineapple black bean mixture onto each warm tortilla. Top with coconut lime slaw, chopped cilantro, and jalapeño slices if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The pineapple caramelizes into something almost addictive, balancing the earthiness of black beans in a way that surprises you every time.
  • These come together in under 40 minutes, so they're perfect for weeknights when you want something that feels special without the stress.
  • That creamy coconut slaw is bright, refreshing, and makes you feel like you're actually taking care of yourself while eating delicious food.
02 -
  • Fresh pineapple is non-negotiable—canned will make your filling watery and the texture disappoints.
  • Don't skip the rinsing of black beans or your slaw will taste metallic and the filling will be mushy.
  • The slaw needs time to sit; if you assemble everything right away, you'll miss the texture transformation that makes it special.
03 -
  • Shake that can of coconut milk really well before opening—the cream separates and you want it all incorporated into the slaw for the best texture.
  • If your pineapple isn't quite as sweet as you'd hoped, the maple syrup in the slaw will bridge that gap in a way that feels natural rather than artificial.
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