Chile Relleno Taco Filling

1. 1

   Light a charcoal grill and let burn to a gray ash (or preheat a gas grill to medium-high). Set grill rack 2 inches from heat source. Grill poblano peppers, covered, turning often, until skins are charred, about 10 minutes. Transfer to a bowl, cover and let stand until cool enough to handle. Peel, cut off tops, discard seeds and coarsely chop flesh.

2. 2

   Combine peppers, black beans, fresh corn, red bell pepper, chili powder, lime juice and olive oil in a bowl. Stir in cilantro; season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.