Ingredients

4 Servings

Produce

  • White Onion 1/2

  • Garlic Cloves 2

  • Limes 1 1/2

  • Coriander 1/2 bunch

  • Fresh Pineapple 1/4

  • Precooked Beetroots 230 g

  • Red/Green Chilli 1/4

  • Sunflower Sprouts 40 g

Spices

  • Chilli Powder 4 tsp

  • Salt 1 3/4 tsp

Dry Goods

  • White Corn Tortillas 8

Pantry

  • Olive Oil 3 Tbsp

Canned/Bottled Goods

  • Tinned Black Beans 2 cans

Preparation

  1. Make Pineapple Beet Salsa

    Add all ingredients to a bowl. Stir to combine!

    • 1/4 , diced Fresh Pineapple
    • 230 g , precooked, diced Precooked Beetroots
    • 1/4 , sliced Red/Green Chilli
    • 1 tsp Chilli Powder
    • 1/2 , juiced Lime
    • 1 tsp Salt
    • 1 Tbsp Olive Oil
    • 1/4 bunch , stems removed, chopped Coriander

  2. Create & Cook Frijoles

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil, onion, garlic; cook for 3 minutes. Add remaining ingredients, cook for 5 minutes. Remove from heat.

    • 2 cans , half drained Tinned Black Beans
    • 2 Tbsp Olive Oil
    • 1/2 , chopped White Onion
    • 2 , minced Garlic Cloves
    • 1 , juiced Lime
    • 1 Tbsp Chilli Powder
    • 1/4 bunch Coriander
    • 3/4 tsp Salt

  3. Prep Sprouts

    Wash & dry sprouts.

    • 40 g Sunflower Sprouts

  4. Puree Frijoles

    Add bean mix to a food processor. Puree until smooth.

    TIP: No food processor? Mash with a fork!

  5. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 White Corn Tortillas

  6. Serve & Enjoy

    Pair with good music.

Suggested Meals

Asian

Turkey

Tofu

Buttermilk Banana

Pancakes

Sesame Ginger

Salmon

Paleo Courgette

Carrot Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 500 kcal  
Total Fat 13 g 16%
Total Saturated Fat 2 g 10%
Unsaturated Fat 11 g  
Cholesterol 0 mg 0%
Sodium 1460 mg 60%
Total Carbohydrate 84 g 30%
Fiber Total Dietary 23 g 81%
Sugars Total 18 g  
Protein 19 g 37%
Vitamin C 76 mg 80%
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By Innit Culinary Team