- 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 broiler. Roast the poblano pepper, using tongs to turn carefully until all sides are blackened. Set pepper in a paper bag to steam for 5 minutes. Remove the skin, stem and seeds. Mince, and set aside.
- Preheat oven to 400°. Heat oil in a small ovenproof 8-inch skillet over medium-high heat. Add shallot; cook until soft. Add poblano pepper, sea salt, black pepper, red pepper flakes and cayenne; stir to combine.
- Add black beans, and turn heat to low. Sprinkle on cheese; then quickly pour beaten eggs into the skillet. Sprinkle with cilantro, plus salt to taste. Slide frittata into oven. Bake 7–10 minutes, until eggs have set and frittata has puffed up a bit.
- While frittata is baking, heat corn tortillas; set aside. Prepare bell pepper pico de gallo, guacamole and jalapeno cream. (See links below to recipes.)
- Slice frittata into 3-inch rectangles and set onto corn tortillas; top with toppings.
PER SERVING: 208 CAL; 12 G PROT; 12G FAT; 20G CARB (0G SUGARS); 525MG SODIUM; 4G FIBER