Ingredients
- 3 teaspoons canola oil or ghee, divided
- 1 yellow onion, halved and quartered
- 5 small tomatillos, peeled and rinsed
- 5 poblano peppers
- 1 serrano chile
- 3 cloves garlic
- ¼ cup chopped fresh cilantro
- ¾ teaspoon salt, divided
- 1 cup dry brown rice
- 2 cups vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 cup fresh or frozen corn kernels
- 1½ teaspoons ground cumin
- 6 (4-inch) flour tortillas, cut into quarters (street-taco size)
- ½ cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Scallions and/or cilantro, for garnish
