Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce

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

Smoky grilled pineapple with hearty black beans tucked inside warm tortillas, finished with a spicy chipotle lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs black beans, drained and rinsed, corn tortillas, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Brush 1 cup fresh pineapple slices with 1 tablespoon olive oil and grill for 3-4 minutes per side until caramelized with char marks. Remove and chop into bite-sized pieces.
  2. Step 2: In a skillet over medium heat, warm 1 tablespoon olive oil. Add 1 can (15 ounces) drained black beans, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Cook for 5 minutes until heated through and fragrant.
  3. Step 3: For the chipotle lime sauce, in a blender combine 2 chipotle peppers in adobo sauce, 1/2 cup sour cream, and 2 tablespoons lime juice. Blend until smooth and creamy.
  4. Step 4: Warm 8 corn tortillas on the grill or in a dry skillet for 30 seconds per side. Assemble tacos by layering black beans, grilled pineapple pieces, 1 cup shredded red cabbage, and a drizzle of chipotle lime sauce. Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce 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 Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce?

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 corn tortillas from drying out.

Can I substitute ingredients in Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce?

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 Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce 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 Grilled Pineapple and Black Bean Tacos with Chipotle Lime Sauce 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.

What others are saying

Related recipes