Pinto Bean And Poblano Tacos

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
72
FAT
5%
CHOL
1%
SOD
44%

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Ingredients for 6 servings

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

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