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Vegan Rajas Poblanas

Rojas Pablanas Recipe with Healthy Tortilla
Written by our Executive Chef

This recipe is another one that can be very easily manipulated to include chicken, pork, beef or additional vegetables!

Serves: 4 people


  • 1/2 Cup cashews, soaked in water overnight, under refrigeration
  • 1.5 Cup Vegetable stock
  • 6 Poblano Chilis
  • 1 White onion, sliced thin
  • 3 Cloves garlic, minced
  • Three ears of corn, removed from the cobb
  • 1 teaspoon cumin, ground
  • Salt to taste
  • Juice from one lemon, freshly squeezed
  • 1/3 Cup extra virgin olive oil


  • Roast your chilis with the skins over an open flame until they are charred.
  • Place them in a bowl and cover with a lid for 10 minutes, allowing the skins to sweat and be easily removed from the flesh of the chili.
  • After 10 minutes, remove the chilis and use a towel to remove most of the char, stems and seeds. Leaving a little bit of char is acceptable.
  • Slice the chilis into strips and set them aside.
  • Drain the cashews and place them into a blender with vegetable stock, salt and lemon juice. Puree until smooth.
  • In a saute pan, heat up the extra virgin olive oil and add the sliced white onion, garlic, chilis, cumin and corn. Saute for 3-5 minutes or until the onion is tender but not caramelized.
  • Add the cashew cream and stir to combine.
  • Cook your Rise & Puff tortillas and fill them with the Rajas Poblanas – enjoy hot!


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