Rajas Poblanas

Just a moment please...

Serves 4.
Prep Time
Total Time

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


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
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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!

Recipe adapted from a Bon Appetit recipe.