Pineapple Beet Black Bean Taco with Naked Sprouts - Innit

Ingredients

4 Servings

Produce

  • Pineapple 1/4

  • Precooked Beets 1/2 pound

  • Coriander 1/2 bunch

  • Sunflower Sprouts 1 cup

  • Limes 1 1/2

  • Serrano Pepper 1/4

  • Garlic Clove 2 cloves

  • White Onion 1/2

Spices

  • Kosher Salt 1 3/4 teaspoons

  • Chili Powder 4 teaspoons

Dry Goods

  • Corn Tortillas 8

Pantry

  • Olive Oil 3 tablespoons

Canned/Bottled Goods

  • Canned Black Beans 2 cans

Preparation

  1. Make Pineapple Beet Salsa

    Add all ingredients to a bowl. Stir to combine!

    • 1/4, diced Pineapple
    • 1/2 pound, precooked, diced Precooked Beets
    • 1/4, sliced Serrano Pepper
    • 1 teaspoon Chili Powder
    • 1/2, juiced Lime
    • 1 teaspoon Kosher Salt
    • 1 tablespoon 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 Canned Black Beans
    • 2 tablespoons Olive Oil
    • 1/2, chopped White Onion
    • 2 cloves, minced Garlic Clove
    • 1, juiced Lime
    • 1 tablespoon Chili Powder
    • 1/4 bunch Coriander
    • 3/4 teaspoon Kosher Salt
  3. Prep Sprouts

    Wash & dry sprouts.

    • 1 cup Sunflower Sprouts
  4. Puree Frijoles

    Add bean mix to 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 Corn Tortillas
  6. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 500 kcal  
Low Fat 13.0 g 16%
Total Saturated Fat 2.0 g 10%
Unsaturated Fat 11 g  
Low Cholesterol 0 mg 0%
Sodium 1520 mg 70%
Total Carbohydrate 84 g 31%
Excellent Source: Fiber 23 g 82%
Sugars Total 18 g  
Good Source: Protein 19 g 38%
Excellent Source: Vitamin C 74 mg 80%
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By Innit Culinary Team