Black Bean Tacos with Pineapple
and honey-basil slaw / tropical smoothie

Name: Black Bean Tacos with Pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, dried; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Jalapenos (opt), diced; 1 cup Pineapple, diced fresh or canned; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/2 cup Yogurt, plain or Greek; for serving Hot sauce (opt); 6 leaves Basil, chiffonade; 2 tsp Honey; 2 tsp Lime juice; 1 Tbsp Oil, olive; 5 oz Coleslaw mix (sub shredded cabbage); 2 cups Pineapple, diced fresh or canned; 1 Bananas; 1/2 cup Yogurt, plain or Greek; 1 cup Ice; 3/4 cup Water (sub orange juice)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

The tropical-inspired flavors of these black bean tacos are super refreshing and require very little time at the stove to prepare. Enjoy them with a pineapple and banana smoothie on the side for a meal that is designed to help you beat the summer heat.

Ingredients

Metric

Servings:

Black Bean Tacos with Pineapple:

Coriander, dried - 1 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Jalapenos (opt) - 1 , diced
Pineapple, diced fresh or canned - 1 cup
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Tortillas, taco-sized corn or flour - 8
Yogurt, plain or Greek - 1/2 cup
Hot sauce (opt) - for serving

Honey Basil Slaw:

Basil - 6 leaves , chiffonade
Honey - 2 tsp
Lime juice - 2 tsp
Oil, olive - 1 Tbsp
Coleslaw mix - 5 oz (sub shredded cabbage)

Pineapple and Banana Smoothie:

Pineapple, diced fresh or canned - 2 cups
Bananas - 1
Yogurt, plain or Greek - 1/2 cup
Ice - 1 cup
Water - 3/4 cup (sub orange juice)

Prep

Make slaw - Chiffonade basil. Whisk together honey, lime juice and olive oil. Toss with basil and coleslaw mix and refrigerate for 30 minutes to let the flavors come together.
Make spice mix - Combine coriander, cumin, paprika, chili powder and salt. (Can be done up to 5 days ahead)
Jalapenos / Pineapple (portion for the tacos) - Prep as directed and combine. Remember to reserve the portion of the pineapple for the smoothie. (Can be done up to 3 days ahead)
Beans - Drain and rinse beans. Toss with spice mix.
Make smoothie - Combine pineapple (portion for the smoothie), bananas, yogurt, ice and water in a blender. Blend until smooth. Add some additional water, if needed, to reach a smooth, pourable consistency.

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Make

Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then beans to heated oil. Saute until beans are heated through and spices are fragrant, ~2 minutes.
Season slaw with some salt and pepper.
Heat tortillas according to package directions.
Spread the insides of the tortillas with yogurt before filling them with slaw, beans, pineapples and jalapenos. Top with hot sauce (if you’d like). Enjoy smoothie on the side.

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