Pineapple Beet Black Bean Taco with Naked Sprouts - Innit

Ingredients

4 Servings

Produce

  • Precooked Beetroots 230 g

  • Red/Green Chilli 1/4

  • White Onion 1/2

  • Coriander 1/2 bunch

  • Limes 1 1/2

  • Fresh Sunflower Sprouts 40 g

  • Garlic Cloves 2

  • Fresh Pineapple 1/4

Spices

  • Salt 1 3/4 tsp

  • Chilli Powder 4 tsp

Dry Goods

  • White Corn Tortillas 8

Pantry

  • Olive Oil 3 Tbsp

Canned/Bottled Goods

  • Tinned Black Beans 2 cans

Preparation

  1. Make Pineapple Beet Salsa

    Add all ingredients to a bowl. Stir to combine!

    • 1/4, diced Fresh Pineapple
    • 230 g, precooked, diced Precooked Beetroots
    • 1/4, sliced Red/Green Chilli
    • 1 tsp Chilli Powder
    • 1/2, juiced Lime
    • 1 tsp Salt
    • 1 Tbsp Olive Oil
    • 1/4 bunch, stems removed, chopped Coriander
  2. Create & Cook Frijoles

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil, onion, garlic; cook for 3 minutes. Add remaining ingredients, cook for 5 minutes. Remove from heat.

    • 2 cans, half drained Tinned Black Beans
    • 2 Tbsp Olive Oil
    • 1/2, chopped White Onion
    • 2, minced Garlic Cloves
    • 1, juiced Lime
    • 1 Tbsp Chilli Powder
    • 1/4 bunch Coriander
    • 3/4 tsp Salt
  3. Prep Sprouts

    Wash & dry sprouts.

    • 40 g Fresh Sunflower Sprouts
  4. Puree Frijoles

    Add bean mix to a food processor. Puree until smooth.

    TIP: No food processor? Mash with a fork!

  5. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 White Corn Tortillas
  6. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 13.0 g 16%
Total Saturated Fat 2.0 g 10%
Unsaturated Fat 11 g  
Cholesterol 0 mg 0%
Sodium 1460 mg 60%
Total Carbohydrate 84 g 30%
Fiber Total Dietary 23 g 81%
Sugars Total 18 g  
Protein 19 g 37%
Vitamin C 76 mg 80%
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By Innit Culinary Team