Spicy Bean and Cheese Soft Tacos

You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Canned chipotles in adobo can be found in the specialty section of most supermarkets.
Body+Soul, January/February 2006
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4
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  • 8 whole wheat tortillas (7-inch)
  • 1 tablespoon olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
  • Coarse salt and freshly ground pepper
  • 1 cup store-bought green salsa, plus more for serving (optional)
  • 1/2 cup frozen corn kernels, thawed
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup packed cilantro leaves
  • 2 cups shredded romaine lettuce
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)


  1. Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.

  2. In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.

  3. Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

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