Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema
Soft corn tortillas filled with a smoky-spicy pineapple and black bean mixture, topped with a zesty cilantro lime crema for a fresh, flavorful taco experience. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, black beans, drained and rinsed, pineapple, diced 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.
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pineapple, diced
- 1 tsp red chili powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup diced red onion and 2 minced garlic cloves; sauté for 2-3 minutes until fragrant and translucent.
- Step 2: Stir in 1 can (15 oz) drained black beans, 1 cup diced pineapple, 1 tsp red chili powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes, stirring occasionally, until heated through and pineapple softens slightly.
- Step 3: In a small bowl, mix 1/2 cup sour cream, 3 tbsp lime juice, and 1/4 cup chopped fresh cilantro; stir until smooth to make the cilantro lime crema.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 5: Fill each tortilla with the black bean and pineapple mixture, then drizzle generously with the cilantro lime crema. Serve immediately for a bright and spicy taco meal.
Frequently asked questions
How long does Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema?
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 Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema?
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 Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema 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 Spicy Pineapple and Black Bean Tacos with Cilantro Lime Crema 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.
