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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Active Time:35 minsTotal Time:35 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1largepoblano pepper, chopped1white onion, chopped1cupfreshcorn kernelsorthawed frozen corn2largecloves garlic, finely chopped1(15 ounce) canno-salt-added black beans, rinsed1(10-ounce) canmild redenchilada sauce2teaspoonschili powder1teaspoonground cumin½teaspoonsmoked paprika¼teaspoonsalt5(6-inch)corn tortillas, halved and cut into 1-inch strips¾cupshreddedsharp Cheddar cheese¼cupthinly slicedradish1largescallion, sliced¼cuploosely packed freshcilantro leaves, coarsely chopped¼cupsour creamLime wedgesfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1largepoblano pepper, chopped
1white onion, chopped
1cupfreshcorn kernelsorthawed frozen corn
2largecloves garlic, finely chopped
1(15 ounce) canno-salt-added black beans, rinsed
1(10-ounce) canmild redenchilada sauce
2teaspoonschili powder
1teaspoonground cumin
½teaspoonsmoked paprika
¼teaspoonsalt
5(6-inch)corn tortillas, halved and cut into 1-inch strips
¾cupshreddedsharp Cheddar cheese
¼cupthinly slicedradish
1largescallion, sliced
¼cuploosely packed freshcilantro leaves, coarsely chopped
¼cupsour cream
Lime wedgesfor serving (optional)
DirectionsPreheat oven to broil with rack in top third position. Heat oil in a 10-inch ovenproof skillet over medium heat. Add poblano, onion and corn; cook, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallStir in beans, enchilada sauce, chili powder, cumin, paprika and salt. Fold in tortilla strips until evenly combined; sprinkle with Cheddar. Broil until the cheese is melted, about 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallTop with radish, scallion, cilantro and sour cream. Serve with lime wedges, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: about 1 cupCalories 266, Fat 13g, Saturated Fat 5g, Cholesterol 21mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 9g, Fiber 6g, Sodium 488mg, Potassium 365mgFrequently Asked QuestionsAbsolutely. You could make this recipe a day ahead,reheat itand add the toppings just before serving.Yes. We use thin, chewycorn tortillasfor this recipe, but softer flour tortillas are just as tasty. Making this swap will change the nutrition of the recipe, though.Yes. Green bell peppers, jalapeños or Anaheim peppers would work just as well as poblano.Try it with ourEasy Cilantro-Lime Rice. Any leafy green salad would also be excellent, including our bright and refreshingOrange & Avocado Salad.EatingWell.com, July 2024
Directions
Preheat oven to broil with rack in top third position. Heat oil in a 10-inch ovenproof skillet over medium heat. Add poblano, onion and corn; cook, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallStir in beans, enchilada sauce, chili powder, cumin, paprika and salt. Fold in tortilla strips until evenly combined; sprinkle with Cheddar. Broil until the cheese is melted, about 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallTop with radish, scallion, cilantro and sour cream. Serve with lime wedges, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: about 1 cupCalories 266, Fat 13g, Saturated Fat 5g, Cholesterol 21mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 9g, Fiber 6g, Sodium 488mg, Potassium 365mgFrequently Asked QuestionsAbsolutely. You could make this recipe a day ahead,reheat itand add the toppings just before serving.Yes. We use thin, chewycorn tortillasfor this recipe, but softer flour tortillas are just as tasty. Making this swap will change the nutrition of the recipe, though.Yes. Green bell peppers, jalapeños or Anaheim peppers would work just as well as poblano.Try it with ourEasy Cilantro-Lime Rice. Any leafy green salad would also be excellent, including our bright and refreshingOrange & Avocado Salad.
Preheat oven to broil with rack in top third position. Heat oil in a 10-inch ovenproof skillet over medium heat. Add poblano, onion and corn; cook, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.
Stir in beans, enchilada sauce, chili powder, cumin, paprika and salt. Fold in tortilla strips until evenly combined; sprinkle with Cheddar. Broil until the cheese is melted, about 3 minutes.
Top with radish, scallion, cilantro and sour cream. Serve with lime wedges, if desired.
Nutrition InformationServing Size: about 1 cupCalories 266, Fat 13g, Saturated Fat 5g, Cholesterol 21mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 9g, Fiber 6g, Sodium 488mg, Potassium 365mg
Nutrition Information
Serving Size: about 1 cupCalories 266, Fat 13g, Saturated Fat 5g, Cholesterol 21mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 9g, Fiber 6g, Sodium 488mg, Potassium 365mg
Serving Size: about 1 cup
Calories 266, Fat 13g, Saturated Fat 5g, Cholesterol 21mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 9g, Fiber 6g, Sodium 488mg, Potassium 365mg
Frequently Asked QuestionsAbsolutely. You could make this recipe a day ahead,reheat itand add the toppings just before serving.Yes. We use thin, chewycorn tortillasfor this recipe, but softer flour tortillas are just as tasty. Making this swap will change the nutrition of the recipe, though.Yes. Green bell peppers, jalapeños or Anaheim peppers would work just as well as poblano.Try it with ourEasy Cilantro-Lime Rice. Any leafy green salad would also be excellent, including our bright and refreshingOrange & Avocado Salad.
Frequently Asked Questions
Absolutely. You could make this recipe a day ahead,reheat itand add the toppings just before serving.
Yes. We use thin, chewycorn tortillasfor this recipe, but softer flour tortillas are just as tasty. Making this swap will change the nutrition of the recipe, though.
Yes. Green bell peppers, jalapeños or Anaheim peppers would work just as well as poblano.
Try it with ourEasy Cilantro-Lime Rice. Any leafy green salad would also be excellent, including our bright and refreshingOrange & Avocado Salad.
EatingWell.com, July 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
