Directions

• Preheat the oven to 350°F.
• On a gas grill cooktop or outdoor grill, set peppers directly over an open flame, turning with tongs to evenly char on all sides. Place charred peppers in a bowl and cover with plastic wrap. Set aside.
• In a medium skillet over medium heat, heat 1 tablespoon of oil. Add onion and season with a pinch of salt and pepper; stir occasionally and cook until caramelized, 10 minutes. Transfer onions to a small bowl and set aside.
• Heat beans at medium heat till just boiling then remove from heat.
• Wrap tortillas in aluminum foil and warm in the oven for 15 minutes. Keep wrapped in aluminum foil until ready to assemble tacos.
• In the same skillet over medium heat, heat the remaining oil. Add potato and season with salt and pepper to taste. Stir occasionally and cook until softened, 10 minutes.
• While potatoes are cooking, remove the plastic wrap from the poblanos. Using either a butter knife or your fingers, remove the charred outer skin. Rinse peppers, remove stems, and scoop out and discard seeds. Cut poblanos into long strips and set them aside.
• In the skillet with potatoes, add cooked onions and poblanos, plus garlic and corn, and cook for 5 minutes more, stirring occasionally. Add heavy cream and cook 3 to 5 minutes more, until the cream has almost fully reduced. Season with salt and pepper to taste.
• Unwrap tortillas from aluminum foil. Divide poblano-corn-potato filling between 12 tortillas and top each with cotija cheese and cilantro. Serve.