Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled pineapple and black beans come together in vibrant tacos topped with a crunchy, tangy cilantro lime slaw for a fresh Mexican-inspired street food dish. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs (15 oz) black beans, drained and rinsed, small corn tortillas, red cabbage, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan or outdoor grill to medium-high heat. Brush 1 small peeled pineapple rings with 1 tbsp olive oil and grill for 3-4 minutes per side until charred and caramelized. Remove and chop into bite-sized pieces.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp chili powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Cook, stirring occasionally, for 5 minutes until heated through and fragrant.
  3. Step 3: In a medium bowl, combine 2 cups shredded red cabbage, 1 medium grated carrot, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, and 1/4 cup mayonnaise. Toss well to create a creamy, tangy slaw.
  4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds each side.
  5. Step 5: Assemble tacos by layering the black beans, grilled pineapple pieces, and a generous scoop of cilantro lime slaw on each tortilla. Serve immediately.

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Frequently asked questions

How long does Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small corn tortillas from drying out.

Can I substitute ingredients in Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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