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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.
Black Bean and Roasted Poblano Tacos
  • Makes 8 tacos
  • Prep Time 20 minutes
  • Cook Time 25 minutes


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


  • 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


Prepare the slaw: Combine the slaw ingredients in a large mixing bowl. ­Allow them to pickle at room temperature while you continue cooking.
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.
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.
Heat the olive oil in a medium pan over medium heat.
Add the onion, garlic, and spices. Cook for five minutes, or until the onions are translucent.
Add the beans, reserved bean liquid, and salt. Simmer for eight to 10 minutes, or until the liquid has evaporated.
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.
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.
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.
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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Jose Guzman, RDN

Jose Guzman, RDN, is a New Mexico-based dietitian and chef.


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