Quick Black Bean & Pineapple Tacos
with Cucumber Salsa & Slaw
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
From the Tex-Mex seasoned black beans to the sweet and tangy charred pineapple and smokey slaw, this dish gives plant-based ingredients the attention they deserve.
Ingredients
1 tin
pineapple slices
1
brown onion
2 clove
garlic
1 tin
black beans
1 packet
tomato paste
1 sachet
vegetable stock powder
1 punnet
cherry tomatoes
1
cucumber
1 bag
slaw mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan, then roughly chop. • Finely chop brown onion and garlic. Drain and rinse black beans.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook onion, until softened, 3-4 minutes. Add garlic, tomato paste and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, water and vegetable stock powder. Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Add charred pineapple, stirring to combine. Season with salt and pepper to taste, then remove from heat.
• While beans are cooking, halve cherry tomatoes. Thinly slice cucumber into half-moons. • In a medium bowl, add tomatoes, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste. Set aside. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Top each tortilla with slaw, Caribbean black beans and cucumber salsa. • Sprinkle with torn coriander to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the unique combination of black beans and charred pineapple, though some found the overall taste mild.
- Ease of prep: Customers praised the quick and simple preparation, with several mentioning it was easy to adjust or upsize.
- Suggestions: Some recommended finely dicing the tomatoes and cucumber for easier eating, and adding extra herbs or spices for more flavour.
- Leftovers: Several noted generous portions, with enough filling for extra tacos or meals the next day.
- Texture: A few found the cucumber-tomato mix too chunky; consider a finer chop for better taco assembly.
