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
269
13% daily value
6 servings
                                       
                                            high-​fiber, low-​fat, vegetarian, gluten-​free
     

Fat

4% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

17% 51

Carbs (net)

- 42

Fiber

38% 10

Sugars

- 7

Sugars, added

- 0

Protein

24% 12

Cholesterol

0% 0

Sodium

21% 513

Calcium

11% 112

Magnesium

27% 114

Potassium

18% 857

Iron

17% 3

Zinc

16% 2

Phosphorus

49% 340

Vitamin A

4% 40

Vitamin C

136% 122

Thiamin (B1)

29% 0

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

54% 1

Folate equivalent (total)

49% 195

Folate (food)

- 195

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

6% 1

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 133
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