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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


Credit: Andrew Purcell

Recipe Summary test

25 mins
25 mins
Makes 8


Ingredient Checklist


Instructions Checklist
  • 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).

Cook's Notes

Pepper-scallion mixture can be refrigerated overnight. Reheat mixture with beans and pineapple.

Cook's Notes

Spice It Up: Hot sauce contains capsaicin, a chemical proven to speed up metabolism.