Spicy Bean and Cheese Soft Tacos

Name: Spicy Bean and Cheese Soft Tacos
Prep time: 15 min
Total time: 30 min
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)

14 Ratings
2 Reviews

Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.

Unknown origin, January/February 2006 (published), Body+Soul, January/February 2006, The Martha Stewart Show, Body+Soul, January/February, Body+Soul, January/February 2006

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Recipe Summary test

prep:

15 mins

total:

30 mins

Servings:

Directions

Step 1
Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.

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Step 2
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.
Step 3
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.

Cook's Notes

You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Canned chipotles in adobo can be found in the specialty section of most supermarkets.

Reviews (2)

14 Ratings

5 star values: 1
4 star values: 0
3 star values: 5
2 star values: 5
1 star values: 3

Martha Stewart Member

03/03/2009

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.

Martha Stewart Member

06/20/2008

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.

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Spicy Bean and Cheese Soft Tacos

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (2)

All Reviews for Spicy Bean and Cheese Soft Tacos