red bean and green grain taco bowl

Name: red bean and green grain taco bowl
Cuisine: Mexican, Latin American, American
Ingredients: 2 fresh poblano chile peppers, seeded and roughly chopped; 1 cup cilantro leaves (picked from 1 bunch); 3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping); 2 cloves garlic, chopped; 3 cups water or broth (amount needed for wheat berries, adjust if needed); 1 cup uncooked wheatberries; Salt to taste; 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 1/2 tablespoons tomato paste; 1/2 cup water or broth; 1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried); Kosher or coarse salt to taste