Pepper, Pineapple, And Bean Breakfast Tacos

Name: Pepper, Pineapple, And Bean Breakfast Tacos
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Mexican
Ingredients: 355 milliliters drained canned red kidney beans (from one 19-oz can), 1/4 cup liquid reserved; 79 milliliters cilantro leaves; 4 servings Coarse salt; 8 6-inchs soft corn tortillas (6 inches); 2 Tbsps hot sauce, such as Cholula; 158 milliliters nonfat Greek yogurt; 1 teaspoon extra-virgin olive oil; 2 fresh poblano chiles or Cubanelle peppers; 198 grams cored fresh pineapple, cut crosswise into 1/4-inch-thick rings, rings cut into 8 pieces to form small triangles; 2 scallions, thinly sliced on the bias

The recipe Pepper, Pineapple, And Bean Breakfast Tacos could satisfy your Mexican craving in about 17 minutes. This gluten free and vegetarian recipe serves 4. One serving contains 236 calories, 11g of protein, and 3g of fat. If you have scallions, nonfat greek yogurt, hot sauce, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

355milliliters

drained canned red kidney beans (from one 19-oz can), 1/4 cup liquid reserved 79milliliters

cilantro leaves 4servings

Coarse salt 86-inchs

soft corn tortillas (6 inches)2Tbsps

hot sauce, such as Cholula 158milliliters

nonfat Greek yogurt 1teaspoon

extra-virgin olive oil 2

fresh poblano chiles or Cubanelle peppers 198grams

cored fresh pineapple, cut crosswise into 1/4-inch-thick rings, rings cut into 8 pieces to form small triangles 2

scallions, thinly sliced on the bias

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.