Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Pinto Bean and Poblano Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kalyn Sims Servings: 6 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. Ingredients 6 fresh poblano chiles (about 1 ½ pounds) 1 teaspoon extra-virgin olive oil 1 medium onion, halved and thinly sliced 1 cup drained canned pinto beans, rinsed ¼ cup homemade or low-sodium store-bought vegetable stock 1 ½ teaspoons coarse salt ¼ cup fromage blanc or plain nonfat yogurt 12 corn tortillas (6 inches each), warmed Lime wedges, for serving Cilantro sprigs, for garnish Directions 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. Rate it Print