Indulge in a culinary adventure with our tantalizing black bean and poblano tacos, a vibrant fusion of flavors and textures. These tacos are a delightful symphony of crispy tortillas, tender black beans, smoky poblano peppers, and a zesty array of toppings. Each bite is a fiesta of bold and harmonious flavors, sure to tantalize your taste buds. With three variations to choose from, including a classic black bean and poblano taco, a sweet potato and black bean taco, and a roasted poblano and corn taco, there's something for every palate. These tacos are not only delicious but also incredibly versatile, making them a perfect choice for a quick and easy weeknight dinner or a fun and festive party appetizer. So, prepare to embark on a culinary journey and discover the magic of black bean and poblano tacos!
Check out the recipes below so you can choose the best recipe for yourself!
EASY BLACK BEAN TACOS
Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.
Provided by Cookie and Kate
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
- Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
- Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
- To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
- Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
- Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.
Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg
BLACK BEANS WITH POBLANO
Serve this healthy side dish with our Grilled Chicken Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, try to use organic or locally-sourced produce.
- Don't Overcook the Vegetables: Vegetables should be cooked until they are tender-crisp. Overcooking will make them mushy and bland.
- Season to Taste: Don't be afraid to season your food to taste. Add salt, pepper, and other spices until the flavors really pop.
- Serve with Guacamole and Salsa: Guacamole and salsa are classic accompaniments to black bean and poblano tacos. They add flavor, texture, and freshness.
Conclusion:
Black bean and poblano tacos are a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a casual party. With a few simple ingredients and a little bit of time, you can create a truly special meal that everyone will love. So what are you waiting for? Give this recipe a try today!
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