Pepper, Pineapple, and Bean Breakfast Tacos
These tacos have a lot of kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all the fat and increases satiating protein.
Martha Stewart Living, January 2012
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Makes 8
- 2 fresh poblano chiles or Cubanelle peppers
- 1 teaspoon extra-virgin olive oil
- 2 scallions, thinly sliced on the bias
- Coarse salt
- 1 1/2 cups drained canned red kidney beans (from one 19-ounce can), 1/4 cup liquid reserved
- 7 ounces cored fresh pineapple, cut crosswise into 1/4-inch-thick rings, rings cut into 8 pieces to form small triangles
- 2 to 4 tablespoons hot sauce, such as Cholula
- 8 soft corn tortillas (6 inches)
- 2/3 cup nonfat Greek yogurt
- 1/3 cup cilantro leaves
- Remove stems and seeds from peppers. Thinly slice peppers lengthwise about 1/4 inch thick.
- Heat oil in a large nonstick skillet over medium-high heat. Cook peppers for 3 minutes. Add scallions and 1/4 teaspoon salt, and cook until peppers and scallions are tender, about 4 minutes. Reduce heat to low. Add beans, and cook until warmed through, about 2 minutes. Add reserved canning liquid from beans, the pineapple, and 2 tablespoons hot sauce. Remove from heat. Let stand, covered, to keep warm.
- Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side; transfer to a plate, and cover with a kitchen towel to keep warm.
- Fill tortillas with bean mixture. Top with yogurt, cilantro, and remaining 2 tablespoons hot sauce (optional).
Pepper-scallion mixture can be refrigerated overnight. Reheat mixture with beans and pineapple.
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