Rajas Poblanas

Serves 4.
Prep Time:
Total Time:

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Roasted and simmered poblano peppers with onions, garlic, and spices served over crispy tortillas. A delicious Tex-Mex dish!

Recipe adapted from a Bon Appetit recipe.


4-5 large poblanos, roasted
1 onion, sliced
1 15 ounce can black beans, drained
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
3/4 cup sour cream
1/2 cup pepper jack cheese
Pinch of salt
8-12 corn tortillas, lightly fried
Vegetable oil


Hot sauce


1) Roast poblanos over an open flame on grill or gas stove until they are well-charred.

2) Add peppers to a large bowl, cover, and let steam for 10 minutes. Then peel peppers, cut off stems, cut out seeds, and slice thin.

3) Slice onions and add them to a medium pot with a drizzle of oil. Cover over medium heat until they start to soften, about 8 minutes.

4) Add minced garlic and spices to pot. Cook for another few minutes.

5) Add 1 cup of water to the pot and use the liquid to scrape off any stuck bits.

6) Simmer onions and spices until the water completely evaporates, about 8 more minutes.

7) Add drained beans and poblano peppers.

8) Stir in sour cream and cheese and season with salt.

9) To fry tortillas, add a drizzle of oil to a small pan and add a corn tortilla over medium-high heat. Cook for about 20 seconds on side one and then flip. Cook on the second side for about a minute and then flip back. The tortilla should be browned and starting to crisp. Remove it and let it drain on a paper towel. It will continue to crisp as it cools. Repeat with all the tortillas so you have crispy tostadas.

10) Serve poblano mixture over tostadas with toppings!