Halve peppers, remove stems & seeds, & roast them skin side up in a 400° oven or convection oven until skins are blackened. Remove skins from poblanos and transfer peppers to the blender with one can of tomatoes. Blend until smooth.
While peppers are roasting, dice onions. Add a swirl of avocado oil to a Dutch oven or heavy stock pot over Med-high heat. Add onions and cook for 2 minutes, stirring occasionally. Add spices and cook for 3 minutes more. While onions are cooking, cut skirt steak into one inch cubes. Add to onion and spice mixture and cook, stirring occasionally, until meat is browned.
Add blended peppers, second can of tomatoes, beef broth and beans to the pot. Bring to a low boil, cover and reduce heat to low. Cook until beans are firm but cooked through.
Serve toppped with shredded cheese and a dollop of sour cream, and a slice of cornbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 150 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 57mg||18 %|
|Sodium 62.6mg||2 %|
|Potassium 661.4mg||17 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 10.2g|
|Protein 27.1g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!