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.

By Jose Guzman, RDN | Experience Life

Makes 8 tacos
Prep Time 20 minutes
Cook Time 25 minutes

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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