INGREDIENTS
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4 poblano chiles
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1/2 cup organic vegetable broth
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1/2 cup uncooked bulgur
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1 tablespoon olive oil
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1 cup chopped onion
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3 garlic cloves, minced
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1 (15-ounce) can no-salt-added pinto beans, drained
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1 (4-ounce) can chopped green chiles, undrained
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2 teaspoons cumin
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Cooking spray
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3/4 cup shredded Monterey Jack cheese
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2 cups chopped seeded tomato (about 2)
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1/2 cup finely chopped red onion
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1/4 cup chopped fresh cilantro
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2 tablespoons fresh lime juice
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1/4 teaspoon kosher salt
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1/8 teaspoon ground red pepper
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1 jalapeño pepper, seeded and finely chopped