Monday, April 25, 2011

MIM #6 - Bean and Pineapple Tacos

I hope you all had a great Easter Sunday (if you celebrate Easter)! I used my May splurge meal yesterday. I had Eggs Benedict (my favorite breakfast item) made with chopped cooked bacon, green pepper, onion and spinach, poached egg over the classic English muffin with made from scratch Hollandaise. Add in some hash browns and some great apple cake (made just like carrot cake but with apples instead) with thick cream cheese frosting. Mmmmm! It was good and so worth the splurge. I did stick to my rule of eating only half of restaurant meals though.

But, back to the post at hand, it is Monday and I wanted to give you one of my favorite recipes. As I continue to post recipes, you will notice that I kinda like spicy foods. You will also notice that I post a lot of vegetarian recipes. It's not that I don't eat meat, it's just that as I have gotten older, my tastes have changed and I really don't find myself wanting much meat.

This recipe is delicious and very easy to make. I love the flavor combinations, a little spicy and a little sweet. Hope you enjoy it

Black Bean and Pineapple Tacos - makes 10 soft tacos
1 can (15 oz.) black beans, rinsed and drained
1 medium onion, chopped
1/2 Tablespoon olive oil
1 can (20 oz.) pineapple tidbits, drained
1 jar (16 oz.) salsa
1 can (4 oz.) chopped green chilies
2-3 jalapeno slices, diced (from a jar); optional
1/4 cup minced fresh cilantro
1/4 teaspoon cumin
10 (8") tortillas, warmed
Shredded lettuce, shredded Cheddar cheese, sour cream (we used low fat cottage cheese), some homemade guacamole (with chopped tomatoes in it) or anything else you like on your soft tacos.

Mash half the beans; set aside. In a large skillet, saute the onion in the olive oil until tender. Add the pineapple, salsa, chilies, jalapeno, cumin, mashed beans and the remaining whole beans. Heat through. Remove from heat and stir in the fresh cilantro. Place 1/2 cup filling on one side of each tortilla. Add the toppings of your choice; fold in half; enjoy.
NOTE: Be careful with those jalapenos!

The filling comes out to about 90 calories per taco. Add in your tortilla and toppings and you still have a low calorie, healthy meal!

Hope you enjoy this recipe from The Tortoise's Weigh!


  1. Mmmm...I have Mexican-inspired foods about 5 days a week and this would be a lovely addition to the rotation. I think. I'll let you know. :)

  2. New follower here!Found you at


  3. Sounds delicious and affordable! Found you at

  4. Oh my that sounds yummy! *adds to my menu list* Thanks for sharing!! Have a wonderful week!
    (followed your link over from HYC)