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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Sgora Mbatha
[email protected]Overall, I thought these tacos were pretty good. They were easy to make and had a lot of flavor. I would definitely make them again.
J Phillips
[email protected]These tacos were a bit too spicy for me, but my husband loved them.
Adem Cirfe
[email protected]I had a hard time finding poblano peppers, so I used bell peppers instead. The tacos were still good, but I think they would have been better with poblanos.
Michael mathew
[email protected]The tacos were good, but the avocado cream sauce was a bit too rich for me.
Paxton Caughey
[email protected]These tacos were a bit bland for my taste. I would have liked more seasoning.
Zingisa Williams
[email protected]I highly recommend these tacos. They're delicious, easy to make, and a great way to get your daily dose of vegetables.
Iyahia Ahmed
[email protected]These tacos are the perfect weeknight meal. They're quick and easy to make, and they're always a hit with my family.
Roxanne Clayton
[email protected]I love that these tacos are vegetarian, but they're still packed with flavor.
Md Moksdul
[email protected]These tacos are so easy to make, and they're a great way to use up leftover black beans and poblanos.
iqbal hossain
[email protected]The flavors in these tacos are amazing! The black beans and poblanos are a great combination, and the spices give them a nice kick.
Shantinique Carswell
[email protected]I've made these tacos several times now, and they're always a crowd-pleaser. They're easy to make and always turn out great.
kazuichi kummies
[email protected]These tacos were a hit at my party! The combination of black beans, poblanos, and spices was delicious, and the avocado cream sauce added a nice creamy touch.