Black Bean Soup with Pan Roasted Poblano Peppers and Crispy Shoestring Tortillas recipes

Ingredients

• 3 tablespoons olive oil
• 3 medium poblano peppers (12 oz) (340gr) – seeded and cut in 1/4” dices (2 cups)
• 1 medium Spanish onion – peeled and cut in 1/4” dices (2 cups)
• 4 garlic cloves – skinned and minced
• 1 tablespoon chili powder
• 1/4 to 1/2 teaspoon ground chipotle to taste
• 2 medium carrots (4 oz) (113gr) – seeded and cut in 1/4” dices (3/4 cup)
• 5 cups cooked black beans
• 6 cups reserved cooking liquid from the beans or water
• 1 1/4 to 1 1/2 teaspoons sea salt to taste
• 1 tablespoon lime juice
• 1 tablespoon Tequila
• 4 corn tortillas
• 3 tablespoons sunflower or canola oil
• large pinch sea salt
• 2 tablespoons crème fraîche or low-fat sour cream
• 1/4 cup finely chopped fresh cilantro

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