Flavorful corn tortillas stuffed with charred corn, roasted poblanos, and queso fresco, topped with a zesty crema.
Preheat oven to 200°C.
Char poblano peppers over a gas flame or in the oven until blackened, then peel and dice.
Sauté corn kernels in a pan until golden.
Mix corn, chopped poblanos, black beans, and half the queso fresco in a bowl.
Fill tortillas with the mixture and roll them tightly, placing them in a baking dish.
Top with lime juice mixed with sour cream and remaining cheese.
Bake for 20 minutes until bubbling.
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