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Pepper, Pineapple, And Bean Breakfast Tacos

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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

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