20 Minute Teriyaki Black Bean Tacos ← this.
Super quick to make (cooking the rice is the longest part), instant sweet, sour, and tangy flavour, hearty black beans, on a fire toasted tortilla (if you are into that kind of thing… and you should be into that kinda thing), topped with crispy red pepper, sweet pineapple, spicy red onion, and fresh cilantro. Yup. It’s happening.
See, it happened. And it happened good. It happened real good.
Quick and easy meals are my favourite. Especially when they end up looking as gorgeously colourful and as deliciously scrumptious as this one!
This is the perfect recipe for a busy weeknight or for enjoying these last precious days of summer. Get in and then get out of the kitchen as quickly as possible so you can get back to your fun filled or Netflix filled day (hey, I don’t judge)!
To make 20 Minute Teriyaki Black Bean Tacos: prep your fruit and veggies, and prepare the rice according to package directions.
Add the black beans and teriyaki sauce to a medium pan, and put over medium-low heat. Cook for about 5 minutes until the beans are heated through.
Make sure you use one of the thicker teriyaki sauces (and not a thin marinade). I used Kikkoman teriyaki baste and glaze but any other similar sauce will work just fine.
I love to warm the tortillas for added yum. If you have a gas stove, use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them. If you do not have a gas stove, warm the tortillas, by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 15 minutes until warmed throughout.
Assemble the tacos by taking a tortilla and adding a scoop of the cooked rice. Add a scoop of the teriyaki black beans, and then top with red pepper, pineapple bits, red onion, and cilantro. Enjoy!
Super quick to make vegan tacos, perfect for a weeknight. Sweet, sour, and tangy flavour, hearty black beans, on a fire toasted tortilla topped with crispy red pepper, sweet pineapple, spicy red onion, and fresh cilantro.
- 1 cup white rice
- 1 19oz can black beans (2 cups), drained and rinsed
- 1/4 cup teriyaki sauce, (make sure it is the thicker sauce and not a thin marinade)
- 8 small flour or corn tortillas
- 1 red pepper, thinly sliced
- 1 14oz can pineapple tidbits (or 1 1/2 cups fresh pineapple, chopped)
- 1/2 red onion, thinly sliced
- 1 handful cilantro, roughly chopped
Cook the rice: prepare your rice according to package directions.
Heat the beans: add the black beans and teriyaki sauce to a medium pan, and put over medium-low heat. Cook for about 5 minutes until the beans are heated through.
Warm the tortillas (optional): on a gas stove, use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them. If you do not have a gas stove, warm the tortillas, by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 15 minutes until warmed throughout.
Assemble the tacos: take a tortilla and add a scoop of the cooked rice, a scoop of the teriyaki black beans, and then top with red pepper, pineapple bits, red onion, and cilantro. Enjoy!
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon appetegan!
Sam.
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We made these for dinner tonight. Loved them! Super tasty and so easy to make. Perfect for a busy week night!
Yay! So happy you loved them, Jennifer 🙂
Teriyaki sauce isn’t vegan as it’s honey-based, but I bet these would be good with BBQ sauce, too 🙂
Just depends on the teriyaki sauce. Many store-bought varieties are vegan, you just have to check the ingredients. The one I used contains sugar and corn syrup, not honey 🙂
Oh ok, the one in the link has honey, but maybe it’s a US version or something 🙂
Oh yes, so it did! Must be a different recipe in the US. I linked to a teriyaki sauce that is actually vegan now. Thanks for pointing that out 🙂
YUM! Even though I’m not strictly vegan, I love incorporating vegan food into my diet. And this recipe looks like something I would love to devour! Awesome photography for this post too! The borders you put around your pictures are so dang cute!
Thank you so very much, Christina! I hope you love the recipe 🙂