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Gallery Pepper, Pineapple, and Bean Breakfast Tacos Credit: Andrew Purcell Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Yield: Makes 8
Ingredients Ingredient Checklist 2 fresh poblano chiles or Cubanelle peppers 1 teaspoon extra-virgin olive oil 2 scallions, thinly sliced on the bias Coarse salt 1 1/2 cups drained canned red kidney beans (from one 19-ounce can), 1/4 cup liquid reserved 7 ounces cored fresh pineapple, cut crosswise into 1/4-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) 2/3 cup nonfat Greek yogurt 1/3 cup cilantro leaves
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.
Gallery Pepper, Pineapple, and Bean Breakfast Tacos Credit: Andrew Purcell
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Yield: Makes 8
Gallery
Pepper, Pineapple, and Bean Breakfast Tacos Credit: Andrew Purcell
Pepper, Pineapple, and Bean Breakfast Tacos
Credit: Andrew Purcell
Pepper, Pineapple, and Bean Breakfast Tacos
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Yield: Makes 8
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4 Yield: Makes 8
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
Yield: Makes 8
4
Makes 8
Ingredients
Ingredients
- 2 fresh poblano chiles or Cubanelle peppers 1 teaspoon extra-virgin olive oil 2 scallions, thinly sliced on the bias Coarse salt 1 1/2 cups drained canned red kidney beans (from one 19-ounce can), 1/4 cup liquid reserved 7 ounces cored fresh pineapple, cut crosswise into 1/4-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) 2/3 cup nonfat Greek yogurt 1/3 cup cilantro leaves
Directions
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.
Cook’s Notes
Pepper-scallion mixture can be refrigerated overnight. Reheat mixture with beans and pineapple.
Spice It Up: Hot sauce contains capsaicin, a chemical proven to speed up metabolism.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Pepper, Pineapple, and Bean Breakfast Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pepper, Pineapple, and Bean Breakfast Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
