Spicy Bean and Cheese Soft Tacos
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- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 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)
Directions
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Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
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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.
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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.
I included one whole chipotle pepper but left out some of the seeds and I got a perfect hint of flavor from it after cooking -- not spicy. I served these beans in blue corn hard shell tacos with a dollop of sour cream, instead of soft tacos with yogurt and it was delicious. The beans needed to sit a little bit after cooking to thicken them up since I included the full 1 cup of salsa.
This was wonderful!! I would taste the adobe before adding it to the beans I did and it was too spicy so I left them out. I also added the cilantro some lime juice and salt and pepper to the yogurt and everyone loved it. There is a mild green salsa from la costena and it is perfect.