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Caribbean-Spiced Black Bean Tacos

Caribbean-Spiced Black Bean Tacos

with Charred Pineapple & Smokey Slaw
4.0(41)Review summaryRead review summary highlights
Recipe Development Team
Recipe Development TeamUpdated on June 15, 2026
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Calories
: 
751 kcal
Protein
: 
27.7g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Soy
  • Wheat
  • May contain traces of allergens
  • Milk
  • Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Tomato

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coriander

2

Garlic

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)

1

Brown Onion

1 packet

Slaw Mix

1 tin

Pineapple Slices

1 packet

Black Beans

1 packet

Plant-Based Smokey Aioli

(Contains: Soy)

1 packet

Tomato Paste

1

Cucumber

1 sachet

Vegetable Stock Powder

Calories751 kcal
Energy (kJ)3140 kJ
Fat23.7 g
of which saturates3.5 g
Carbohydrate96.8 g
of which sugars31.8 g
Dietary Fibre24.5 g
Protein27.7 g
Sodium1750 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Drain pineapple slices. Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. • Meanwhile, finely chop brown onion and garlic. Drain and rinse black beans. Set aside. • Transfer charred pineapple to a chopping board. Roughly chop, then set aside.

2

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 3-4 minutes. Add garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. • Add black beans, the water and vegetable stock powder (see ingredients). Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Season to taste, then remove from heat.

3

• While the beans are cooking, thinly slice tomato into wedges. Slice cucumber into thin sticks. • In a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste.

4

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Fill each tortilla with smokey slaw and Caribbean-spiced black beans. Top with cucumber salsa and charred pineapple. Tear over coriander to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The charred pineapple added a tropical twist, though some found the combination of flavours unusual.
  • Ease of prep: The fry-napple (charred pineapple) was a hit with kids and easy to prepare.
  • Suggestions: Consider adding more sauce or mayo to enhance moisture and flavour.
  • Portions: Some found the meal not filling enough, suggesting more beans for a heartier serve.
AI-generated from customer reviews

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