Charred Pineapple and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs black beans, drained and rinsed, 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

1 small fresh pineapple, peeled and sliced into rings
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas
2 cups red cabbage, shredded
1 medium carrot, grated
1/2 cup fresh cilantro, chopped
3 tbsp lime juice
1/4 cup mayonnaise
1/2 tsp ground cumin
2 tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper
1 tsp chili powder

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Instructions

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.
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.
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.
Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds each side.
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.