BLACK BEAN AND POBLANO TACOS
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
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SL JUSTIN
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a local Mexican grocery store. The tacos were worth the effort though!
Blackcat beat
[email protected]These tacos were a bit too spicy for me, but they were still very good.
calvin john
[email protected]I'm not a huge fan of Mexican food, but these tacos were actually really good. I would definitely make them again.
Amir Zahoor
[email protected]I made these tacos for dinner last night and my family loved them. They're definitely going into my regular dinner rotation.
Anastasia Kazakova
[email protected]I'm always looking for new and healthy recipes. These tacos fit the bill perfectly!
Ngoga Paul
[email protected]These tacos were easy to make and very affordable. I will definitely be making them again.
Tessy Isah
[email protected]I was skeptical about the avocado crema, but it was actually really good. It added a nice creaminess to the tacos.
Md: Maruf islim
[email protected]These tacos were delicious! I loved the combination of flavors and textures.
Md Jahidul Islam jahid
[email protected]I'm a vegetarian and I'm always looking for new and exciting meatless recipes. These tacos were a great find!
Peace Alfred
[email protected]I made these tacos for my friends and they all raved about them. They said they were the best tacos they had ever had.
Briona Witcher
[email protected]I was looking for a new taco recipe and this one did not disappoint! The black beans and poblanos were a great combination.
Chars dimoles
[email protected]These tacos were easy to make and very delicious. I will definitely be making them again.
Shammah International limited
[email protected]I'm not a big fan of black beans, but I really enjoyed these tacos. The poblanos and avocado crema helped to balance out the flavor of the beans.
Qadir Watan yar
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Jam mujahid Waran069
[email protected]These tacos were a hit with my family! The black beans and poblanos were a great combination, and the avocado crema added a delicious creaminess. I will definitely be making these again.