Pineapple and beans tacos
20 minutes preparation
First, prepare the salsa. On skewers, arrange the onions quarters and the red peppers pieces. Brush the skewers with a bit of olive oil, then place them on a hot grill, along with the pineapple slices.
Grill for a few minutes on each side. When done, place the skewers and the pineapple on a plate until cool enough to handle. Remove skins from peppers, then dice up all the vegetables and pineapples and put them in a bowl.
Combine the salsa with lemon juice, salt and pepper to taste then place in refrigerator.
Mix all the spices in a bowl with the baked beans. Add lime zest, lime juice and tomato paste and stir to combine. Adjust seasoning as needed.
Before serving, warm up the tacos wraps then fill them with pineapple salsa and spice beans preparation. Enjoy!
- 1/2 Gold Pineapple, sliced
- 1 red pepper, cut into pieces
- 1/2 red onion, quartered
- 1 jalapeño
- Lemon juice (from 1/2 lemon)
- Tacos wraps
- 1 can of baked beans
- For the spice mixture: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, zest of 1 lime, 2 tbsp tomato paste, salt and pepper to taste