Today was a rainy and dreary day. I finished The Mill on the Floss by George Eliot and it had me feeling pretty dreary inside, though I had greatly enjoyed the story. I’d read Silas Marner last month and am still surprised that a book with such a bright ending and a book with such a bleak ending could have come from the same pen. But I haven’t totally given up on Ms. Eliot and am planning on reading Adam Bede in a month or so.
Anywho, before I share the recipe, I have just one little secret: The peppers shown in the pictures are not poblano peppers. They are green bell peppers. I was a little pressed for time today and the grocery store I went to this morning was out of poblano peppers, so I made do with what I had available. But don’t worry – I’ve never had too difficult a time finding poblano peppers at well-stocked grocery stores. And I’ve made this recipe with poblano peppers several times before and it always turns out well. It worked well with the green peppers too, which is saying a lot from me because they are not my most favorite pepper. But I’d still recommend trying poblano peppers first!
- • 1 yellow onion, diced
- • 1 large poblano pepper, seeded and diced
- • 2 garlic cloves, minced
- • 1 15-oz can pinto beans
- • 1 lb ground turkey
- • ½ cup frozen corn, thawed
- • 1 tsp cumin
- • ½ tsp chili powder
- • ¼ tsp ground cinnamon
- • Pinch of ground cloves
- • A few grinds of salt and pepper
- Drain the pinto beans and mash lightly with the back of a fork (this will make the taco mixture a little thicker).
- In a small bowl, combine the cumin, chili powder, cinnamon, cloves, salt, and black pepper. Set aside.
- Heat a 12-in skillet over medium heat and add olive oil. When the oil is hot, add the onion and poblano and cook about two minutes.
- Add the garlic, spice mixture, and turkey. Cook, breaking up the turkey meat until it is cooked through and no longer pink.
- Add the pinto beans and corn. Reduce the heat to low. Simmer for at least 5 minutes to let the flavors blend. If the pan is starting to dry out, add a little bit of water.
- Spoon the taco meat into tortillas or taco shells. Garnish with queso fresco (or monterey jack) and cilantro.
Adapted from One Pan, Two Plates by Carla Snyder