Roasted Poblano and Black Bean Tacos

Smoky roasted poblano peppers and hearty black beans are seasoned and served in warm corn tortillas with fresh cilantro lime rice and creamy avocado.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $1.78/serving

Dietary

• Egg-Free
• Gluten-Free
• High-Fiber
• Low-Sugar
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• healthy
• quick
• roast
• savory
• spicy

Ingredients

• 3 poblano peppers (large)
• 2 tablespoon olive oil
• 1 red onion (medium, diced)
• 2 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 can black beans (rinsed, drained)
• 0.25 cup water
• 12 corn tortillas
• 0.5 cup fresh cilantro (chopped)
• 2 avocados (sliced or diced)
• 0.25 cup cotija cheese (crumbled)
• 1 lime (cut into wedges)
• 2 cup white rice (uncooked)

Instructions

1. Preheat your oven to 400°F (200°C). Place the 3 poblano peppers on a baking sheet and roast for 15-20 minutes, turning once, until skins are softened and slightly charred. Let cool, then dice the roasted peppers, discarding stems and seeds.
2. While peppers roast, cook 2 cups uncooked white rice according to package instructions (typically 2 cups rice to 4 cups water/broth). Once cooked, stir in 1/4 cup chopped fresh cilantro and the juice of 1/2 a lime for cilantro lime rice.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced red onion and sauté for 5-7 minutes until softened.
4. Stir in 2 cloves minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper. Cook for 1 minute until fragrant.
5. Add the 2 cans rinsed black beans and 1/4 cup water or vegetable broth. Bring to a simmer and cook for 5-7 minutes, gently mashing some of the beans with the back of a spoon, until the mixture has thickened.
6. Stir in the diced roasted poblano peppers and the remaining 1/4 cup chopped fresh cilantro.
7. Warm the 12 corn tortillas according to package directions (microwave, oven, or skillet).
8. Serve the black bean and poblano mixture in warm tortillas with the cilantro lime rice, sliced or diced avocado, crumbled cotija cheese (if using), and fresh lime wedges.

Notes

To control the spice, remove more of the seeds and membranes from the poblano peppers before dicing. If you prefer a richer flavor, swap a small amount of vegetable broth for the water.

Nutrition (per serving)

• Calories: 520
• Protein: 19.1 g
• Carbohydrates: 84.5 g
• Fat: 13.9 g
• Fiber: 15.6 g
• Sodium: 750 mg
• Saturated Fat: 2.1 g
• Sugar: 4.5 g