Black Bean and Roasted Poblano Tacos
Take your black-bean taco game to a whole new level by adding homemade pickled slaw and zesty tomatillo salsa.
Ingredients
Pickled Slaw
- 2 cups shredded white cabbage
- ¾ cup thinly sliced white onion
- 1 jalapeño, seeded and thinly sliced into half-moons
- 2 tbs. white vinegar
- Juice of 1 lime
- ¼ tsp. ground Mexican oregano (or Italian oregano)
- ¼ tsp. sea salt
Tacos
- 2 medium poblano peppers
- ½ tbs. extra-virgin olive oil
- ½ cup diced white onion
- 2 garlic cloves, minced
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- 1 15-oz. can no-sodium black beans, drained, with ½ cup of canning liquid reserved
- ¼ tsp. sea salt
- 8 corn tortillas
Tomatillo Salsa
- 4 medium tomatillos, husks removed, quartered (or use 1 11-oz. can)
- 1 cup cilantro leaves
- 1 jalapeño, roughly chopped
- 1 garlic clove
- ¼ tsp. sea salt
- 1 tsp. extra-virgin olive oil
Directions
STEP 1
Prepare the slaw: Combine the slaw ingredients in a large mixing bowl. Allow them to pickle at room temperature while you continue cooking.
STEP 2
Prepare the taco filling: Roast the poblano peppers directly over a gas-stove flame at medium heat, turning often to completely char and blister all sides of the peppers, for a total of eight to 10 minutes.
STEP 3
Alternatively, spray or coat the peppers lightly with oil and place under a broiler for the same amount of time, turning once or twice during cooking. Enclose peppers in a paper bag, with the top folded, to soften while you prepare the beans.
STEP 4
Heat the olive oil in a medium pan over medium heat.
STEP 5
Add the onion, garlic, and spices. Cook for five minutes, or until the onions are translucent.
STEP 6
Add the beans, reserved bean liquid, and salt. Simmer for eight to 10 minutes, or until the liquid has evaporated.
STEP 7
As the beans simmer, peel the poblanos by scraping down their sides with a knife or paper towel. Cut in half, seed, and slice each poblano into ¼-inch-thick pieces. Add them to the bean mixture.
STEP 8
Prepare the salsa and assembly: Add all salsa ingredients except the olive oil to a blender. Blend until smooth, adding 1 to 2 tablespoons of water if needed. With the blender running, add the oil to emulsify.
STEP 9
Heat the corn tortillas three or four at a time in a large skillet over medium heat until soft and pliable, about 30 seconds per side. Keep tortillas warm by wrapping them with a large kitchen towel.
STEP 10
Assemble each taco with ¼ cup of the filling and some slaw. Top with salsa to taste.
Photography: Terry Brennan; Food Styling: Betsy Nelson
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