Pinto Bean And Poblano Tacos

Ingredients

• 6 fresh poblano chiles (about 1 1/2 pounds)
• 1 teaspoon extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 cup drained canned pinto beans, rinsed
• 1/4 cup homemade or low-sodium store-bought vegetable stock
• 1 1/2 teaspoons coarse salt
• 1/4 cup fromage blanc or plain nonfat yogurt
• 12 corn tortillas (6 inches each), warmed
• Lime wedges, for serving
• Cilantro sprigs, for garnish

Personal Tags 

Save Tag

Recipe Notes 

Save Notes