Potato and Poblano Taquitos

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
  • Salsa
  • Avocado

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.

Serves 4.

  • Pressure Cooker Black Bean Tacos

    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.

    Black Bean Soup


    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
    Toasted pepitas
    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.