BBQ Bean Tacos with Pineapple Salsa
These plant-based BBQ bean tacos with pineapple salsa are a delicious fast and easy dinner recipe! They’re on the table in less than 30 minute
This recipe makes 4 servings
Equipment: sieve, large frying pan, chopping board, chefs knife
Total Time: 25 minutes
INGREDIENTS:
- 2 15-ounce cans pinto beans
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 3/4 cup organic ketchup (or with natural sugars)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt, divided
- 20-ounce can (11/2 cups) pineapple chunks packed in juice*
- 1/4 cup minced red onion
- 1/4 cup finely chopped cilantro, plus additional for garnish
- 1 small green cabbage
- 3 radishes
- 1 lime (wedges for squeezing)
- Tortillas, for serving
METHOD:
Drain both cans of beans (no need to rinse). In a large frying pan, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and 1/2 teaspoon kosher salt. Heat on low until thickened and warm, while making the remainder of the recipe.
Drain the pineapple and finely chop it. Mince the red onion, and chop the coriander. Mix the pineapple, red onion and cilantro together with 1/4 teaspoon kosher salt.
Thinly slice the green cabbage and radishes. Slice the lime into wedges.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional coriander if desired.