10 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
Nutrition
403
20% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegetarian, gluten-​free
     

Fat

7% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 2

Carbs

26% 77

Carbs (net)

- 63

Fiber

57% 14

Sugars

- 11

Sugars, added

- 0

Protein

36% 18

Cholesterol

0% 0

Sodium

32% 770

Calcium

17% 168

Magnesium

41% 171

Potassium

27% 1286

Iron

26% 5

Zinc

23% 3

Phosphorus

73% 510

Vitamin A

7% 60

Vitamin C

204% 184

Thiamin (B1)

43% 1

Riboflavin (B2)

23% 0

Niacin (B3)

20% 3

Vitamin B6

81% 1

Folate equivalent (total)

73% 293

Folate (food)

- 293

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

9% 1

Vitamin K

18% 21

Sugar alcohols

- 0

Water

- 199
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