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.
- Total Time:
- Servings: 4
- Yield: Makes 8
Photography: Andrew Purcell
Source: Martha Stewart Living, January 2012
- 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).