BBQ Bean Tacos With Pineapple Salsa

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AuthorGalley ChefCategory, DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
 1 Cans Pinto Beans (15oz each)
BBQ Sauce (For Beans; You can use 1 cup of a store-bought sauce to save time)
 2 tbsp Dijon Mustard
 1 tbsp Maple Syrup
 ¾ cup Ketchup
 ½ tsp Garlic Powder
 ½ tsp Chili Powder
 ¾ tsp Kosher salt
Pineapple Salsa
 1 ½ cups Pineapple Chunks in juice (1 20 oz can)
 ¼ cup Red Onion, minced
 ¼ cup Cilantro, finely chopped
 1 Green Cabbage, small, thinly chopped
 3 Radishes, thinly chopped
 Tortillas, small for serving (Corn or Flour; your preference)
 1 Lime, cut into small wedges
1

1. Drain both cans of beans (no need to rinse).
2. In a large skillet, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and 1/2 teaspoon kosher salt. (or add prepared BBQ sauce)
3. Heat on low until thickened and warm, while making the remainder of the recipe.
4. Drain the pineapple and finely chop it.
5. Mince the red onion, and chop the cilantro.
6. Mix the pineapple, red onion and cilantro together with 1/4 teaspoon kosher salt.
7. Thinly slice the green cabbage and radishes.
8. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional cilantro if desired.

Ingredients

 1 Cans Pinto Beans (15oz each)
BBQ Sauce (For Beans; You can use 1 cup of a store-bought sauce to save time)
 2 tbsp Dijon Mustard
 1 tbsp Maple Syrup
 ¾ cup Ketchup
 ½ tsp Garlic Powder
 ½ tsp Chili Powder
 ¾ tsp Kosher salt
Pineapple Salsa
 1 ½ cups Pineapple Chunks in juice (1 20 oz can)
 ¼ cup Red Onion, minced
 ¼ cup Cilantro, finely chopped
 1 Green Cabbage, small, thinly chopped
 3 Radishes, thinly chopped
 Tortillas, small for serving (Corn or Flour; your preference)
 1 Lime, cut into small wedges

Directions

1

1. Drain both cans of beans (no need to rinse).
2. In a large skillet, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and 1/2 teaspoon kosher salt. (or add prepared BBQ sauce)
3. Heat on low until thickened and warm, while making the remainder of the recipe.
4. Drain the pineapple and finely chop it.
5. Mince the red onion, and chop the cilantro.
6. Mix the pineapple, red onion and cilantro together with 1/4 teaspoon kosher salt.
7. Thinly slice the green cabbage and radishes.
8. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional cilantro if desired.

BBQ Bean Tacos With Pineapple Salsa

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