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
- 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.
- Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally.
- Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
- Divide vegetable mixture evenly among tortillas. Top each tortilla with feta cheese, 1 cilantro, and sour cream. Serve with lime wedges.
Recipe Reference cookinglight.com