We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Poblano & Black Bean Tortas
with Sweet Potatoes & Tomatillo Sour Cream
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
-
2 Servings
- Est. 900 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
These satisfying vegetarian tortas—or Mexican pressed sandwiches—showcase layers of sautéed onion and poblano pepper (a variety known for its pleasantly smoky heat), creamy mashed black beans, and melty monterey jack cheese. Roasted sweet potatoes drizzled with a mix of sour cream and tomatillo-poblano sauce makes for an equally hearty side.
Get Cooking
fresh
ingredients
Title
-
2 Sandwich Rolls
-
1 15.5-Ounce Can Black Beans
-
1 Poblano Pepper
-
2 cloves Garlic
-
1 lb Sweet Potatoes
-
1 Red Onion
-
⅓ cup Tomatillo-Poblano Sauce
-
2 oz Monterey Jack Cheese
-
¼ cup Sour Cream
-
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the rolls. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and pepper in a bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Cook & mash the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/4 cup of water, and all but a pinch of the spice blend. Season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the tortas & serve your dish:
Assemble the tortas using the halved rolls, mashed beans, cooked vegetables, grated cheese, and half the tomatillo sour cream. Rinse and wipe out the pan used to cook the beans. In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the roasted sweet potatoes. Top the sweet potatoes with the remaining tomatillo sour cream and remaining spice blend. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the rolls. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and pepper in a bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Cook & mash the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/4 cup of water, and all but a pinch of the spice blend. Season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the tortas & serve your dish:
Assemble the tortas using the halved rolls, mashed beans, cooked vegetables, grated cheese, and half the tomatillo sour cream. Rinse and wipe out the pan used to cook the beans. In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the roasted sweet potatoes. Top the sweet potatoes with the remaining tomatillo sour cream and remaining spice blend. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered