# What You Need:
→ Pineapple Black Bean Filling
01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 cup fresh pineapple, diced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
12 - 1 tablespoon fresh lime juice
→ Coconut Lime Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1/3 cup canned full-fat coconut milk
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon maple syrup
18 - 1/4 teaspoon sea salt
19 - Zest of 1 lime
→ For Serving
20 - 8 small corn tortillas
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges
# Steps:
01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add shredded green and red cabbage, toss well to coat. Set aside to marinate while preparing the filling.
02 - Heat olive oil in a skillet over medium heat. Add diced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and diced bell pepper, cook for 2 additional minutes.
03 - Stir in drained black beans, diced pineapple, ground cumin, chili powder, smoked paprika, sea salt, and black pepper. Cook, stirring frequently, for 4 to 5 minutes until pineapple caramelizes and mixture is heated through.
04 - Remove from heat and stir in fresh lime juice.
05 - Warm corn tortillas in a dry skillet over medium heat or in a microwave until pliable.
06 - Spoon pineapple black bean filling onto each tortilla. Top with coconut lime slaw, chopped cilantro, and jalapeño slices if desired. Serve with lime wedges.
