Smoky Black Bean & Poblano Tacos
Recipe - Arden Hills
Smoky Black Bean & Poblano Tacos
Prep Time2 Minutes
Servings4
Cook Time28 Minutes
Ingredients
3 poblano chiles
1 white onion, quartered
3 tablespoons Pompeian Smooth Extra Virgin Olive Oil
2 large garlic cloves, finely chopped (about 1 tablespoon)
1 (1-ounce) package taco seasoning
1 can black beans, rinsed and drained
1 avocado, diced
8 small corn or flour tortillas (use corn for gluten free)
Salt, to taste
Pepper, to taste
Lime juice to taste
Optional topping: sour cream
Optional topping: cilantro
1/2 small green cabbage, shredded (about 4 cups)
2 tablespoons fresh lime juice
1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
- Heat broiler to high with rack set 6 inches from heating element.
- Arrange poblanos and onion quarters on a baking sheet and roast until poblanos are blackened and blistered on all sides, about 20 minutes. Let cool then peel skin and scrape away seeds. Roughly chop poblanos and onion.
- Meanwhile, to make the slaw combine cabbage, 2 Tablespoons lime juice, 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
- Heat remaining 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil in a large nonstick skillet until shimmering. Add garlic and taco seasoning and cook 1½ minutes. Add black beans and cook 3 minutes. Add diced poblanos and onion. Cook, stirring frequently until warmed through, about 3 minutes. Season with lime juice, salt and pepper to taste.
- Serve taco filling in warmed tortillas with slaw and desired toppings. Makes 12 tacos.
2 minutes
Prep Time
28 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Poblano Peppers, 0.25 Pound
$1.75 avg/ea$6.99/lb
Produce White Onion, 0.75 Pound
$1.49 avg/ea$1.99/lb
Pompeian Olive Oil, Extra Virgin, Smooth, 16 Fluid ounce
$9.99 was $14.99$0.62/fl oz
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
McCormick Original Taco Seasoning Mix, 1 Ounce
$0.99 was $1.59$0.99/oz
Bush's Best Black Beans, Vegetarian, 15 Ounce
$1.99$0.13/oz
Produce Ripe and Ready Avocado, 1 Each
$1.99
Essential Everyday Tortillas, Flour, Soft Taco, 8 Inch, 10 Each
$2.59$0.26 each
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Produce Lime, 1 Each
$0.88 was $0.99
Essential Everyday Sour Cream, 8 Ounce
$1.79$0.22/oz
Fresh Cilantro Herbs, 1 Each
$1.49
Produce Cabbage, 2.5 Pound
$2.48 avg/ea$0.99/lb
Produce Lime, 1 Each
$0.88 was $0.99
Pompeian Olive Oil, Extra Virgin, Smooth, 16 Fluid ounce
$9.99 was $14.99$0.62/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.39$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Directions
- Heat broiler to high with rack set 6 inches from heating element.
- Arrange poblanos and onion quarters on a baking sheet and roast until poblanos are blackened and blistered on all sides, about 20 minutes. Let cool then peel skin and scrape away seeds. Roughly chop poblanos and onion.
- Meanwhile, to make the slaw combine cabbage, 2 Tablespoons lime juice, 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
- Heat remaining 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil in a large nonstick skillet until shimmering. Add garlic and taco seasoning and cook 1½ minutes. Add black beans and cook 3 minutes. Add diced poblanos and onion. Cook, stirring frequently until warmed through, about 3 minutes. Season with lime juice, salt and pepper to taste.
- Serve taco filling in warmed tortillas with slaw and desired toppings. Makes 12 tacos.