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The Poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.

Ingredients – Serves 4

  • 2 tablespoons olive oil, divided
  • 1 package presliced mushrooms
  • 1 cup prechopped onion
  • 1 teaspoon dried oregano
  • 2 cloves of garlic; minced
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 poblano chile, chopped
  • 1 1/2 cups frozen whole-kernel corn
  • 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup salsa verde
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup light sour cream
  • 8 lime wedges

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. 
  2. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally.
  3. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
  4. Divide vegetable mixture evenly among tortillas. Top each tortilla with feta cheese, 1 cilantro, and sour cream. Serve with lime wedges.

JKM

Recipe Reference cookinglight.com

 

 

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