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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems and seeds from peppers. Thinly slice peppers lengthwise about 1/4 inch thick.

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  • 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.

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