Pepper Pineapple And Bean Breakfast Tacos Recipes
PEPPER, PINEAPPLE, AND BEAN BREAKFAST TACOS
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.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Yield Makes 8
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 270 g, Fat 2 g, Fiber 10 g, Protein 12 g, Sodium 306 g
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- Mix the beans, cumin, chile powder, salt and pepper together in a small saucepan over low heat. Add jalapeno if desired. Heat, stirring occasionally until hot and bubbly, Check for seasoning and add more spice if needed.
- Put a large skillet over medium heat. Heat tortillas for about 30 seconds per side, or until starting to puff. Toss in the oven and repeat with remaining tortillas. (Or use a tortilla warmer if you have one) Repeat until all tortillas are hot.
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