Pepper, Pineapple, and Bean Breakfast Tacos

Photo: Andrew Purcell
Prep Time:
25 mins
Total Time:
25 mins

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.


  • 2 fresh poblano chiles or Cubanelle peppers

  • 1 teaspoon extra-virgin olive oil

  • 2 scallions, thinly sliced on the bias

  • Coarse salt

  • 1 ½ cups drained canned red kidney beans (from one 19-ounce can), ¼ cup liquid reserved

  • 7 ounces cored fresh pineapple, cut crosswise into ¼-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)

  • cup nonfat Greek yogurt

  • cup cilantro leaves


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

  2. 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.

  3. 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.

  4. 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.

Related Articles