#roastedpoblanos

A wonderful beef enchilada soup that's loaded with flavor from tender beef, roasted poblano peppers, and classic enchilada sauce. Perfect for a cozy meal on a chilly day!

Ingredients: 1 lb beef, diced. 2 poblano peppers, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups beef broth. 1 cup enchilada sauce. 1 cup corn kernels. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. Tortilla strips, avocado slices, shredded cheese, and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced beef and cook until browned. Add diced poblano peppers, onion, and garlic. Cook until softened. Stir in black beans, diced tomatoes, beef broth, enchilada sauce, corn kernels, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

These potato tacos with roasted poblanos and salsa verde are a delightful twist on traditional tacos. The roasted poblano peppers add a smoky kick, while the salsa verde provides a tangy freshness. Perfect for a meatless dinner option!

Ingredients: 2 large potatoes, peeled and diced. 2 poblano peppers, roasted, peeled, and diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon vegetable oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup salsa verde. 1 cup shredded Monterey Jack cheese. 1/2 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Preheat your oven to 400F 200C to roast the poblano peppers. Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin, remove the seeds, and dice them. While the peppers are steaming, heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and saut for 2-3 minutes until translucent. Stir in the minced garlic, diced potatoes, ground cumin, chili powder, salt, and pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown. Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable. To assemble the tacos, spoon the potato mixture onto each tortilla, top with roasted poblanos, shredded cheese, salsa verde, and chopped cilantro. Squeeze fresh lime juice over the tacos for extra flavor. Serve immediately and enjoy your delicious potato tacos with roasted poblanos and salsa verde!

Prep Time: 20 minutes

Cook Time: 30 minutes