Veggie Box poblano Pepper
Veggie Box carmen Pepper
Veggie Box beets
Veggie Box shallots, sliced
2 cloves of Veggie Box garlic, smashed
2 Veggie Box carrots, diced
1/2 of Veggie Box kale, chopped
Veggie Box tomatoes, diced
1 teaspoon chile powder
1 teaspoon paprika
salt to taste
Queso Fresco

2 cloves of Veggie Box garlic, smashed 2 Veggie Box carrots, diced 1/2 of Veggie Box kale, chopped 1 teaspoon chile powder 1 teaspoon paprika

Preheat oven to 365 degrees F. Trim, peel, and
chop the beets into cubes. Put in bowl and toss
with 1 Tbsp oil, and sprinkle with 1/4 tsp each
salt and pepper. Toss to coat, then bake for 45
minutes, or until tender when pricked with a fork,
stirring occasionally. Roast the poblano and
carmen directly over a gas flame or charcoal fire,
or close under a preheated broiler, turning
regularly until blistered and blackened all over,
about 5 minutes over an open flame, 10 minutes
under a broiler. Collect the peppers in a bowl,
cover with a kitchen towel and cool until
handleable. Rub off the charred skin, pull out
the stems and seed pods, and dice. Heat 2
tablespoons of oil in a pan, add diced carrots, and
cook, covered, for a few minutes. Then, add the
shallots and garlic, and cook for another 2
minutes. Season with salt, chile powder, and
paprika. Add a splash of water to the pan, add in
the chopped kale, and cook for another few
minutes. When the kale seems tender, uncover,
and add in the peppers and beets. Season to
taste, and serve on a tortilla with diced tomatoes
and queso fresco.