Black Bean Pineapple Taquitos

It's party time with these delicious taquitos!

Prep time 20 mins
Total time 40 mins
Servings 3
Jump to Recipe
Categories Fall Favorites, Winter Favorites, Canned Fruit, Pineapple, Appetizers, Snacks, 30 - 60 Mins, Plant-based,

Ingredients

  • 2 can (14 oz.) black beans, drained and rinsed
  • 1/2 red onion, diced, diced
  • 1 g green bell pepper, diced
  • 3 g garlic cloves, minced
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 lime, juiced, juiced
  • 20 6-inch corn tortillas (Recommendation: add extras in case they break), (Recommendation: add extras in case they break)
  • 1 can (20oz.) DOLE® Pineapple Tidbits in 100% Pineapple Juice, drained with juice reserved

Method

  1. Preheat the oven to 425 degrees F. Drain pineapple; reserve juice.
  2. Spray baking sheet with olive oil or avocado mist.
  3. Heat black beans, onion, pepper, garlic, chili powder, paprika, cumin, cayenne, lime juice, salt and pepper in a saucepan over medium-low heat. Add pineapple and ½ cup reserved pineapple juice.
  4. Simmer uncovered. Stir occasionally for 10 to 15 minutes until the mixture starts to reduce and thicken. Set it aside to cool slightly.
  5. Warm or steam tortillas. (Recommendation: place tortilla on a microwave safe plate, cover with a damp paper towel and microwave for 15-20 seconds.)
  6. Add 2 to 3 tablespoons of black bean pineapple mixture into the center of the tortilla. Roll and place seam-side down on the baking sheet. Repeat. (Recommendation: skewer taquitos with toothpicks to help hold them into place.)
  7. Spray or brush the outsides of the tortillas with oil. Bake for 15 to 20 minutes or until tortillas are golden and crunchy.
  8. Serve with salsa, guacamole and/or sour cream for dipping. Enjoy any leftover bean and pineapple mixture as a dip with tortilla chips!

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