Poblano and Nopales Chimichangas

Poblano and Nopales Chimichangas
Photo by Annabelle Breakey

Ingredients

  • Salsa and guacamole
  • 8 flour tortillas (8 in.), warmed slightly
  • 1 poblano chile, halved, seeded, and sliced
  • 1 cup canned black beans, drained and rinsed
  • 2 tablespoons vegetable oil, divided
  • 1 cup canned black beans, drained and rinsed
  • 1 poblano chile, halved, seeded, and sliced
  • + 23 more ingredients
    • ½ cup sliced onion
    • ½ teaspoon kosher salt
    • 1 poblano chile, halved, seeded, and sliced
    • ½ teaspoon kosher salt
    • 1 tablespoon unsalted butter, melted
    • Salsa and guacamole
    • 1 cup shredded jack or pepper jack cheese
    • ½ teaspoon kosher salt
    • 8 flour tortillas (8 in.), warmed slightly
    • 1 tablespoon unsalted butter, melted
    • 2 tablespoons vegetable oil, divided
    • ½ cup sliced onion
    • 2 tablespoons vegetable oil, divided
    • Salsa and guacamole
    • 1 cup shredded jack or pepper jack cheese
    • 8 flour tortillas (8 in.), warmed slightly
    • 1 tablespoon unsalted butter, melted
    • 1 cup cubed nopales*
    • 1 cup cubed nopales*
    • 1 cup cubed nopales*
    • ½ cup sliced onion
    • 1 cup canned black beans, drained and rinsed
    • 1 cup shredded jack or pepper jack cheese

1. Preheat oven to 400°. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes. 2. Put 2 ...

View full recipe at My Recipes

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