Monday, June 6, 2011

Poblano Tacos by Colleen Guenther

Get ready folks to have tacos without the flour! These are ultra delicious, healthy and really easy to make. I was also able to use the rouille from the potato cakes I made yesterday which gave this recipe the umf it needed. I also had some quinoa left over from my kale sautee and threw that in with my Black Bean Bonanza. Waste is no good so try to incorporate leftovers into your future meals as much as possible. Being resourceful feels good:)

What you need:

Poblano Peppers (as may as you want to make)
Ingredients to make Black Bean Bonanza
Mexican cheese
White onion chopped
Cilantro chopped
Fresh or canned corn
Tomatillo Salsa

Cook your beans and corn while you put a tiny bit of olive oil in a sautee pan on medium heat. Cut your poblano pepper length wise on the curved side so that they can lay as flat as possible in a pan. Lay the pepper in a sautee pan, inside down. Let sautee for a couple minutes (3-5) and then turn on it's back. Top with beans, cheese, white onion, corn, cilantro, the rouille and tomatillo salsa.
Serve and smile:)

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