Chili Rellenos Tacos

With Garlic Black Beans

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

We'll be brief here because you're going to want to start munching on these tacos muy rapido. Smoky poblano peppers get the VIP treatment when you give them a lightly battered frying, stuff them into a warm tortilla, and top with cheddar-jack cheese and zesty red enchilada sauce. These tacos, paired with cumin-coriander scented black beans, pack all the flavor you can handle without weighing you down.

In Your Box (serves 2)

  • 2 Poblano Peppers
  • 2 Garlic Cloves
  • 1 Lime
  • 15½ oz. Canned Black Beans
  • Info
    4 fl. oz. Liquid Egg
  • 1⅖ oz. White Rice Flour
  • 4 fl. oz. Red Enchilada Sauce
  • 2 tsp. Home Chef Southwest Seasoning Blend
  • 4 fl. oz. Canola Oil
  • Info
    6 6" Flour Tortillas
  • Info
    3 oz. Cheddar-Jack Cheese, Shredded
  • Nutrition (per serving)

  • Calories
    1201
  • Carbohydrates
    103g
  • Fat
    40g
  • Protein
    39g
  • Sodium
    2258mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Thoroughly rinse produce and 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 of the Southwest Seasoning in a medium mixing bowl and 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.

  • Step 2 - Cook the Beans
    2

    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. Wipe pan clean.

  • Step 3 - Batter and Cook Peppers
    3

    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 minutes, or until golden brown. Transfer to a paper towel-lined plate.

  • Step 4 - Warm Tortillas and Warm the Sauce
    4

    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.

  • Step 5 - Plate the Dish
    5

    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.