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
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