Roasted and simmered poblano peppers with onions, garlic, and spices served over crispy tortillas. A delicious Tex-Mex dish!
Ingredients
4-5large poblanos, roasted
1onion, sliced
1 15ouncecan black beans, drained
4clovesgarlic, minced
1teaspoondried oregano
1teaspooncumin seeds
½teaspoonred pepper flakes
¾cupsour cream
½cuppepper jack cheese
Pinchof salt
8-12corn tortillas, lightly fried
Vegetable oil
Toppings:
Salsa
Cheese
Cilantro
Avocado
Hot sauce
Instructions
Roast poblanos over an open flame on grill or gas stove until they are well-charred.
Add peppers to a large bowl, cover, and let steam for 10 minutes. Then peel peppers, cut off stems, cut out seeds, and slice thin.
Slice onions and add them to a medium pot with a drizzle of oil. Cover over medium heat until they start to soften, about 8 minutes.
Add minced garlic and spices to pot. Cook for another few minutes.
Add 1 cup of water to the pot and use the liquid to scrape off any stuck bits.
Simmer onions and spices until the water completely evaporates, about 8 more minutes.
Add drained beans and poblano peppers.
Stir in sour cream and cheese and season with salt.
To fry tortillas, add a drizzle of oil to a small pan and add a corn tortilla over medium-high heat. Cook for about 20 seconds on side one and then flip. Cook on the second side for about a minute and then flip back. The tortilla should be browned and starting to crisp. Remove it and let it drain on a paper towel. It will continue to crisp as it cools. Repeat with all the tortillas so you have crispy tostadas.
Serve poblano mixture over tostadas with toppings!