Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.
- 1 1/2 lbs potatoes
- 2 large poblano chile
- 2 tbsp unsalted butter or vegetable oil
- 16 ozs sliced white mushrooms
- Salt and pepper
- 20 corn tortillas
Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.
While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.
Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.
Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.
Preheat the oven to 425 and spray a baking dish with oil.
Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.
Top with salsa and avocado.
Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!
- 3 poblano chilies, roasted & chopped
- 2 jalapeños, roasted & chopped
- 3 tbsp olive oil
- 1 onion, diced
- 2 tbsp sage, minced
- 3 cloves garlic, minced, plus 1 whole
- 2 tsp chili powder (or more)
- 2 tsp cumin (add same amount as chili)
- 1 lb dried black beans
- 1 tomato
- 1 bunch of cilantro
- 1 jalapeño – not roasted
- 1 bunch of scallions, sliced thin
- 1 head romaine, sliced thin
- 1 avocado, sliced thin
- Taco shells or tortillas
- Cheese of your choice
Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.
In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.
When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.
Serve with taco shells and all the fixings!
Serves 6 – 8.
It’s fall which means soup time. This is a great healthy fall soup with a little kick – the poblanos I picked up were quite spicy! Serve with tortilla chips.
4 poblano chiles, roasted and seeded
1 large dried pasilla or ancho chile, stemmed, seeds removed
1 TBSP vegetable oil
1 medium onion, chopped
4 garlic cloves, crushed
1 14.5-ounce can fire-roasted diced tomatoes
4 c chicken broth
2 cans black beans, drained
1/2 c crumbled queso fresco
Salt and pepper
Lime wedges (for serving)
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.