Roasted Poblano and Black Bean Frittata Recipe for Brunch

Roasted Poblano and Black Bean Frittata

• 1 poblano pepper
• 1 tablespoon canola oil
• 1 shallot, minced
• ¼ teaspoon sea salt, plus more to taste
• ¼ teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon ground cayenne pepper, or more to taste
• ½ cup cooked black beans, drained and rinsed if using canned
• ¼ cup grated sharp cheddar cheese
• 4 eggs, lightly beaten
• ¼ cup minced cilantro or parsley
• Blue corn tortillas, 6-inch size

• Preheat the broiler. Roast the poblano pepper, turning with tongs until all sides are blackened. Place the pepper in a paper bag to steam for 5 minutes, then peel away the skin, remove the stem and seeds, and mince. Set aside.
• Preheat the oven to 400°F (200°C). Heat the oil in an ovenproof 8-inch skillet over medium-high heat. Add the minced shallot and cook until softened. Stir in the minced poblano, sea salt, black pepper, red pepper flakes and cayenne.
• Add the black beans and reduce the heat to low. Sprinkle the cheese over the mixture, then quickly pour the beaten eggs into the skillet. Scatter the cilantro on top and adjust salt to taste. Transfer the skillet to the oven and bake 7–10 minutes, until the eggs are set and the frittata has puffed slightly.
• While the frittata bakes, warm the blue corn tortillas and prepare any toppings you’d like, such as bell pepper pico de gallo, guacamole, or jalapeño cream.
• Slice the frittata into 3-inch rectangles and place each piece on a warmed tortilla. Top with your preferred toppings and serve immediately.

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