These poblano chile and onion tostadas are a great meatless dish for Lent, and easy to prepare. You just need poblano chiles, butter, onions, cream, refried beans, cheese and salt and pepper, that's it! It is that easy.

Add an agua fresca, like my watermelon cooler or agua de jamaica (a traditional Mexican favorite made with hibiscus flower), and finish with a delicious dessert like 3 milk cake, blueberry-lemon flan or Mexican cheesecake and your family will be thrilled.

Here is how:

Poblano Chile and Onion Tostadas

Makes 4-6 tostadas

4 poblano chiles
2 tablespoons butter
1 white onion, sliced
Salt and Pepper
1/2 cup Mexican cream or sour cream
2 cups refried beans
Tostadas
Queso fresco or queso panela (find these in the Latin section of the supermarket)
Red salsa or avocado salsa (optional)

Clean and peel poblano chiles (if you are not familiar with the process, check out how to do it right here), remove seeds, then stem and cut in long strips. Set apart.

Warm up butter, add onion, salt and pepper to taste and cook until onion is soft, approx 5-7 minutes. Add poblano chiles and cook for one more minute.

Turn off the heat, add cream and adjust salt.

Take a tostada, spread warm refried beans over it, add the poblano chile and onion mixture, then top with queso fresco or queso panela and a salsa of your choice.

Enjoy!

This recipe is part of our annual 7 Weeks of Lenten Recipes event. Check out other yummy recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Tostadas de Rajas con Crema recipe here.

Print the recipe:

Poblano Chile and Onion Tostadas

Servings: 6 tostadas

Ingredients

4 poblano chiles
2 tablespoons butter
1 white onion sliced
Salt and Pepper
1/2 cup Mexican cream or sour cream
2 cups refried beans
6 Tostadas
Queso fresco or queso panela find these in the Latin section of the supermarket
Red salsa or avocado salsa optional

Instructions

Clean and peel poblano chiles (if you are not familiar with the process, check out how to do it right here), remove seeds, then stem and cut in long strips. Set apart.
Warm up butter, add onion, salt and pepper to taste and cook until onion is soft, approx 5-7 minutes. Add poblano chiles and cook for one more minute.
Turn off the heat, add cream and adjust salt.
Take a tostada, spread warm refried beans over it, add the poblano chile and onion mixture, then top with queso fresco or queso panela and a salsa of your choice.

Course: Dinner, Mexican Classics, Vegggies

Cuisine: Mexican

Author: Silvia Martinez

Notes

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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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