Pinto Bean and Poblano Tacos
Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids that together form complete proteins like those available from meat, poultry, seafood, dairy, and eggs.
- Servings: 6
Photography: Kalyn Sims
Source: Martha Stewart Living, November 2006
- 6 fresh poblano chiles (about 1 1/2 pounds)
- 1 teaspoon extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 cup drained canned pinto beans, rinsed
- 1/4 cup homemade or low-sodium store-bought vegetable stock
- 1 1/2 teaspoons coarse salt
- 1/4 cup fromage blanc or plain nonfat yogurt
- 12 corn tortillas (6 inches each), warmed
- Lime wedges, for serving
- Cilantro sprigs, for garnish
Preheat broiler, with the rack 6 inches from the heat source. Place chiles on a baking sheet. Broil, flipping once, until charred, 10 to 15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand 15 minutes. Remove skins and seeds, and discard. Cut chiles into 1/2-inch-thick strips, and set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion. Cook, stirring often, until onion is translucent and pale golden, 10 to 12 minutes. Stir in beans, stock, and salt. Using a heatproof rubber spatula, fold in chiles; cook until chiles are warmed though, 3 to 5 minutes.
Remove from heat; stir in 1 tablespoon fromage blanc. Spoon into the warm tortillas. Top with remaining 3 tablespoons fromage blanc, dividing evenly. Serve with lime, and garnish with cilantro.