Breakfast Tacos

Treat yourself or your guest to fresh, delightful, and delicious breakfast tacos. These tacos have some kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all fat but you have some good protein.

Ingredients:

2 fresh poblano chilies
1 Teaspoon extra-virgin olive oil
2 scallions, thinly sliced
1 1/2 cups drained canned red kidney beams, 1/4 cup liquid reserved
7 ounces cored fresh pineapple, cut crosswise into 1/4-inch thing rings, rings then cut into 8 pieces.
2 to 4 tablespoons hot sauce,
8 soft corn tortillas (6 inches)
2/3 cup non fat Greek yogurt
1/3 cup cilantro leaves

1. Remove stems and seeds from peppers. Thinly slice peppers.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook peppers for about 3 minutes. Add scallions and cook for 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 of 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 which is optional.