|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
This gently-spiced combination of canned pinto beans simmered with kale, poblano pepper and cherry tomatoes can be eaten rolled up in a tacos or as a stew, with warmed corn tortillas for scooping. We love this drizzled with our Spicy Crema and topped with chopped, fresh cilantro, sliced red onion and a lime wedge.
Heat the oil in a Dutch oven or high-sided skillet over medium heat. Add the onion, poblano, garlic and salt and cook, stirring, until the onion and pepper are soft and starting to brown, 5 to 7 minutes.
Add the kale; toss and cook until wilted. Add the pinto beans, vegetable broth and chile powder and bring to a simmer. Cook, stirring and gently mashing the beans with your spoon, until most of the liquid in the pan is evaporated and the mixture is the consistency of thick, soupy beans, about 10 to 15 minutes. Adjust seasoning with salt and serve.