Quick Black Bean & Pineapple Tacos

Quick Black Bean & Pineapple Tacos

with Cucumber Salsa & Slaw

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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.

Tags:Plant BasedQuickQuick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

pineapple slices


brown onion

2 clove


1 tin

black beans

1 packet

tomato paste

1 sachet

vegetable stock powder

1 punnet

cherry tomatoes



1 bag

slaw mix


mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 bag


1 packet

plant-based smokey aioli


1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

½ cup


1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3086 kJ
Fat26.6 g
of which saturates2.5 g
Carbohydrate90.9 g
of which sugars32 g
Protein21 g
Sodium1791 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.