Smoky Poblano Tacos

Ingredients

• 2 Poblano Peppers
• 2 Garlic Cloves
• 1 Lime
• 14 oz Canned Black Beans
• 4 oz Liquid Egg
• ¼ Cup White Rice Flour
• 4 oz Red Enchilada Sauce
• 2 tsp. Southwest Seasoning
• 4 oz Canola Oil
• 6 6” Flour Tortillas
• 3 oz Cheddar-Jack Cheese,
• Shredded
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Seasoning is 2 parts chili: powder and 1 part cumin.

2. 2

   Prepare the Ingredients: pat dry. Stem poblano peppers, core, halve lengthwise, and slice into ½” wide strips. Mince garlic. Halve lime. Drain and rinse black beans. Combine liquid egg, rice flour, and half season with a pinch of salt and pepper. Set aside for step 3. Poblano peppers are a mild fresh chile which, when dried, are called Ancho chiles.

3. 3

   Cook the Beans: In a medium pan, heat 1 tsp. olive oil over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add black beans, half the enchilada sauce, and the other half of the Southwest Seasoning and cook 5 minutes until warmed through. Transfer to a bowl, cover, and set aside. Batter and Cook Peppers Coat poblano peppers completely with batter made in step 1. In a medium pan, heat canola oil over medium-high heat. Oil is ready when a bit of batter dropped into oil bubbles gently. If nothing happens, allow more time to heat. If it pops and bubbles aggressively, turn down the heat. Working in two batches, use a slotted spoon to carefully place battered peppers into oil (laying away from you) and cook for 2 min- utes, or until golden brown. Transfer to a paper towel-lined Warm Tortillas and Warm the Sauce Wrap tortillas in foil, place on oven rack, and bake 5 minutes. In same pan used for beans, place remaining enchilada sauce over medium heat and warm 5 minutes, or microwave in a bowl for 1 minute.

4. 4

   Plate the Dish: Place a serving of beans on 2 plates. Evenly distribute fried peppers between all 6 tortillas. Top off with shredded cheese, enchilada sauce, and a squeeze of lime.