Pepper Pineapple And Bean Breakfast Tacos Recipes

BEAN & PINEAPPLE SOFT TACOS

Steps:

• Mash half of the beans; set aside. , In a large skillet, saute onion and red pepper in oil until tender. Add the pineapple, salsa, chilies, mashed beans and remaining beans; heat through. Stir in cilantro., Place 1/2 cup filling on one side of each tortilla. Add toppings of your choice; fold in half. Serve immediately.

PINEAPPLE SHRIMP TACOS

Steps:

• Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.

PEPPER, PINEAPPLE, AND BEAN BREAKFAST TACOS

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).