Poblano and Nopales Chimichangas

Ingredients

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

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 ...

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