Rating: 3.13 stars
38 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2
  • 38 Ratings

Bypassing the meat counter saves you money and adds new life to a Tex-Mex classic. Best of all, your family won't miss the steak. Spicy poblano chiles add meaty texture and cut the richness of the cheese.

Everyday Food, May 2012

Gallery

Credit: Hector Sanchez

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees. Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes. In a small pot, heat beans over low.

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  • In a large skillet, heat oil over medium-high. Add onion and chiles and cook until softened, 12 to 15 minutes. Add zucchini and cook until crisp-tender, 6 minutes. Add corn and cook until warmed through, 3 minutes; season with salt and pepper. Spread beans on tortillas and top with vegetables; serve with salsa, sour cream, cheese, and lime wedges.

Cook's Notes

Shopping Tip
If you like your Tex-Mex with extra heat, look for spicy refried beans--they often include some kind of chile.

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Reviews

38 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2