Sweet. Spicy. Juicy. Delicious.
There’s a little bit of everything in here. Mexican. Hawaiian. Indian. Quite an outstanding combination.
I’ll be honest with you. This takes some time to prepare as there’s a fair amount of chopping involved, in addition to cooking the chutney. Sure, you could take a short cut and use mango chutney out of a jar, deli-prepared black bean salad, and grocery store pre-cut pineapple. And I’m sure it would taste good. But it wouldn’t be as great as making everything fresh from scratch. So roll up your sleeves, heat up the grill, and get ready for your taste buds to do the Happy Dance.
For those following Dr. Fuhrman’s Eat To Live plan, this complies with the life plan.
Ingredients (serves 8/2 tacos per serving)
16 tortillas
1 fresh pineapple (cleaned and cut into strips about ½ inch thick)
2 can black beans (rinsed and drained)
1 red bell pepper (small dice)
1 jalapeno (ribs and seeds removed, small dice)
¼ cup lime juice
¼ cup chopped cilantro
salt to taste
Chutney Ingredients
1 very ripe mango – diced
1 very ripe pear – diced
1/3 cup chopped shallots (about 1 medium shallot)
1/3 cup fresh lemon juice
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
4 roughly chopped dates
2 tablespoons coconut oil
Directions
1. In a medium saucepan, sauté the shallots, garlic and ginger in the coconut oil over medium heat for about 5 minutes.
2. Squeeze the juice out of the mango pit and use your fingers to slide off the excess flesh into the sauce pan. Add remaining chutney ingredients and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes.
3. Place cooked chutney in a food processor and gently pulse until well blended, but not pureed. You could also use a potato masher to achieve desired consistency. Return to sauce pan (removed from stove) and cover to keep hot. Note: Store any unused chutney in the refrigerator for 1 – 2 weeks, or freeze.
4. Place the black beans, red bell pepper, jalapeno, cilantro and lime juice in a bowl and mix thoroughly. Add salt to taste. Set aside until ready to use.
5. Slice the pineapple into strips about 1½ to 2 inches wide, 5 inches long, and ½ inch thick. Place them on a baking sheet lined with a couple layers of paper towel. Place another couple layers of paper towel on top of slices. Place another baking sheet on top and gently, but firmly, press down to squeeze out as much juice as possible without mashing the pineapple. Removing excess water helps the pineapple cook more quickly.
6. Heat the grill to high. Grill the pineapple strips to desired doneness. The heat of your grill and the amount of liquid in the pineapple will affect cooking time, but about 5 minutes per side should be enough.
7. Assemble the taco by placing a tortilla (cooked or raw, as preferred) on a plate, then spread a layer of the black bean salad on top of it. Place a strip or two of pineapple on top of the black beans. Cover with chutney and garnish with cilantro.
8. Serve hot or cold.
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