Pour poblano sauce into a large, deep skillet; bring to a simmer over medium. Add cooked spaghetti, butter, and 1/2 cup reserved pasta cooking liquid to skillet. Cook, stirring constantly, until ...

The poblano sauce can be made ahead of time and stored in an airtight container in the fridge for up to 5 days. When you’re ready to eat, cook the pasta, and proceed with heating the butter in a ...

3 large poblano peppers 1 can black beans, drained and rinsed 1 cup shredded cheese (cheddar or Monterey Jack) 8 small corn tortillas 1 cup enchilada sauce 1 small red onion, diced 2 cloves garlic ...