Pineapple and Black Bean Fajitas

 

Pineapple and Black Bean Fajitas

A colourful, sweet-savory vegetarian twist on traditional fajitas. Caramelized pineapple pairs perfectly with black beans, peppers, and onions for a filling, flavorful meal.

Ingredients (Serves 2–3)

Fajita Filling:

1 cup pineapple, reduce into small chunks

1 can (15 oz) black beans, tired and rinsed

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small purple onion, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

½ tsp cumin

½ tsp black pepper

Salt, to taste

1 tbsp lime juice

4–6 small flour or corn tortillas

Optional toppings:

Fresh cilantro

Sliced avocado or guacamole

Salsa or p.C. De gallo

Lime wedges

Vegan sour cream or Greek yogurt

Instructions

1. Prep ingredients:

Slice bell peppers, onion, and pineapple into thin strips or small chunks. Mince garlic.

 2. Cook onion and garlic:

Heat olive oil in a large skillet over medium-excessive warmth. Add onion and garlic, sauté for two mins until fragrant.

3. Add peppers and pineapple:

Toss in bell peppers and pineapple chunks. Cook four–five minutes until peppers soften barely and pineapple starts to caramelize.

4. Season and integrate:

Sprinkle chili powder, smoked paprika, cumin, salt, and black pepper over the greens. Stir to coat evenly. Add black beans and cook another 2–three minutes until beans are heated. Finish with lime juice.

5. Warm tortillas:

Heat tortillas in a dry skillet for 30–60 seconds in keeping with facet, or wrap in foil and warm in the oven.

6. Assemble fajitas:

Spoon the pineapple-black bean aggregate onto warm tortillas. Top with cilantro, avocado, salsa, or sour cream as preferred. Serve with lime wedges.

Tips

For extra smoky flavor, grill the pineapple and peppers in place of sautéing.

Add a pinch of cayenne or hot sauce for warmth.

Store leftovers within the refrigerator for 2–three days; reheat gently earlier than serving.

This recipe balances sweetness, spice, and freshness for a fulfilling vegetarian meal. The pineapple adds a juicy tang that complements the smoky spices and creamy black beans. Serve with rice or a aspect salad for an entire dinner.