Black Bean Tacos With Pineapple Salsa

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
15 min

A great vegetarian (or even vegan) dinner option that combines sweet smoky black beans with a crisp and refreshing pineapple salsa. A perfect light meal to transition from summer to autumn.

My love for tacos is never ending. If you ask me what I want to eat, 9 times out of 10, I’m going to tell you that I want tacos.

You just have so many options when it comes to tacos. You can do hard or soft shell. Corn or flour. Beef or chicken. Fish, veggie, vegan, the list goes on and on.

They also tend to be quick to make, which is right in my wheelhouse, and the leftovers are always just as good as the original meal.

These black bean tacos are a great weeknight meal. They take about 10 minutes to make and they’re super filling. They’re also really versatile. As they stand, they’re vegetarian, but you can easily switch out the cheese or leave it out entirely and make it vegan. You could also add meat to it and make it carnivore friendly as well. These are a great option for when you have only a few minutes for dinner, but don’t want to dine out.


Black Bean Tacos With Pineapple Salsa
Recipe details
  • 6-8  TACOS
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Black Bean Tacos with Pineapple Salsa
  • 1-2 cloves of garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 15 ounce can of black beans, drained and rinsed
  • 1/4 teaspoon of ground cumin
  • 3/4 cup diced pineapple
  • 1 green onion, sliced thin, white and light green parts separated from dark green tops.
  • 2 tablespoons fresh lime juice, divided
  • 6 taco sized flour tortillas
  • 1/2 cup shredded monterey jack cheese
  • salt and pepper
To Make Black Bean Tacos with Pineapple Salsa
Start by adding 1 tablespoon of the olive oil, pineapple, the white and light green parts of the green onion and 1 tablespoon of the lime juice together in a bowl. Stir to combine and set aside.Heat a non-stick skillet over medium low heat, add the other tablespoon of olive oil and pre-heat the pan. Add the garlic and the black beans. Add the cumin and the other tablespoon of lime juice. Stir to combine and heat for 5 minutes.
While the beans cook, heat your taco shells by whatever method you choose.
Divide the black beans between the tortillas, and top with the pineapple salsa, cheese, and dark green parts of the green onion.
Top with your other favorite taco toppings.
Sara's Tiny Kitchen
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