Greens and beans with red chile and fresh cheese (Frijoles y quelites en chile guajillo con queso fresco) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 126) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • MelMM on January 31, 2019

    2-1-2018 I served this as tacos in corn tortillas. I made two sauces to go on top - one by stirring some roasted red pepper paste into Kite Hill yogurt, and the other by mixing yogurt with some of the green chile adobo. I also crumbled a bit of Violife blue cheese (which is only very mildly like a blue cheese) on top. Beans, greens, chiles, corn, nuts (the yogurt is made from nuts)... These are some nutrient-dense tacos! And delicious. We each ate four!

  • Rutabaga on March 07, 2018

    If you like guajillo chiles and hearty greens, this makes a great taco filling. It would also be good served alongside rice. Personally, I loved it, but my husband, who is not a big kale fan, found it to be just fine. I used a mix of baby kale for the farmer's market - a quick chop, and it all went into the pot, as there were no thick stems to remove.

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