A simple yet delicious vegan, egg-free, dairy-free, nut-free, soy-free and potentially gluten-free recipe for filling burritos and tacos that everyone in the family will enjoy, including the little ones. Freeze any extras or keep for a taco night meal another day in the week!
Heat up a teaspoon of oil in a medium-sized skillet on medium heat. Once the oil is hot, sauté the garlic and onions in the oil for 2-3 minutes, until the onions are soft and translucent.
Meanwhile, cut up the pineapple ring slices into small pieces. Don’t discard the pineapple juice from the can. Add in the 1 ½ cups of chopped pineapple chunks into the skillet, along with half a cup’s worth of the pineapple juice (or water) into the skillet with the black bean mixture.
Taste the dish and adjust seasonings if needed. Top with some freshly chopped basil or cilantro (optional). Ready to be added into the burrito or taco with other fillings of your choice, like diced tomatoes, shredded lettuce, avocado slices, cooked quinoa, bell pepper slices, salsa and non-dairy vegan cheese shreds!
In general, the longer you simmer the black bean and pineapple mixture on low heat on the stove, the richer and more flavorful it becomes.
For an oil-free version, simply sauté the garlic and onions in 2-3 tablespoons of vegetable broth (heated first until hot on medium heat in the skillet). Add 1-2 tablespoons more vegetable broth if the skillet contents are getting very dry.
If you are using freshly chopped pineapple cubes, you can use water or vegetable broth in this recipe to substitute for the pineapple juice, if you don’t have much juice accrued from chopping up the pineapple. Just use water or vegetable broth then simmer the black bean pineapple concoction on the stove a bit longer so that the flavor of the pineapples can get into the sauce mixture more.