Spicy Bean-and-Cheese Soft Tacos

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You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Canned chipotles in adobo can be found in the specialty section of most supermarkets.

Prep: 15 minutes
Total: 30 minutes

Ingredients

Makes 4 servings

8 whole-wheat tortillas, 7 inches each
1 teaspoon olive oil
3 scallions, thinly sliced
2 cloves garlic , minced
2 cans (15 ounces each) pinto beans, drained and rinsed
1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
Coarse salt and ground pepper, to taste
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 cilantro leaves
2 cups shredded romaine lettuce
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while you prepare the filling.
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, simmer 5 to 7 minutes until slightly thickened and hot. Add salsa (if desired), corn, and lime juice; cook until heated through.
Unwrap tortillas; spread yogurt over one side. Top with the warm bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over and serve 2 per person with additional salsa and chipotle, if desired.

From Body+Soul