Taco Tuesday has always been my favorite Tuesday! As a kid, I always looked forward to taco night. Still love it even as an adult. As much as I love my turkey taco salads – with actual tacos, I prefer to skip the meat. I’d rather load the taco shell or tortilla with veggies, spice, and cheese. These poblano and black bean tacos have become my ultimate go-to. Poblano and onion softened in a pan with taco seasoning, refried black beans, and melted cheese. Add the filling to your preferred taco vessel – be it hard or soft – and add fresh salsa.
The big question for you is “How do you feel about cilantro??” Yay or nay? I love it!
Let’s Taco Bout Poblano and Black Bean
To be honest, I’m not a huge fan of spice. I really don’t have much of a tolerance. Poblanos are perfect for me. Just the littlest amount of kick! The mild chili pepper goes perfectly with creamy refried black beans. Black beans are a super food. The antioxidants, fiber, and protein in black beans (even refried) make them nutritional powerhouses. Beans are a great source of protein for those who do not eat meat or are trying to lessen their animal protein consumption. Plus, they’re delicious!
Poblano and Black Bean Tacos
- Cutting board
- Small mixing bowl
- Small spoon
- Large pan with lid
- Rubber spatula
- Paper towels
- Microwave safe plate
- 2 tsp olive or avocado oil
- 2 medium poblano peppers – halved/seeded/diced
- 1 large red onion – peeled and halved – 1/2 diced and 1/2 sliced
- 2 tbsp taco seasoning of your choice
- 3 tbsp water
- 3 roma tomatoes – diced
- 1/2 oz cilantro (optional)
- 16 oz refried black beans
- 1 1/2 cup Mexican cheese blend
- 1 lime – quartered
- Salt and pepper to taste
- 12 taco shells or small corn/flour tortillas
- 6 servings/12 tacos
Prep and wash produce. Cut poblanos in half, remove seeds, and dice into small pieces. Peel onion and cut in half. Dice 1/2 onion and thinly slice the other 1/2. Dice tomatoes into small pieces and roughly chop leaves of cilantro – if using. Quarter lime
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion and cook, stirring occasionally, until softened. About 7-8 minutes. Turn heat down to medium-low and add taco seasoning of your choice along with 3 tbsp water and stir until slightly thickened. About 2 minutes. Add refried black beans and mix with vegetables until cooked through. About 2 more minutes. Reduce heat to low and add cheese to the bean and poblano/onion mixture. Cover pan with lid and let sit until cheese melted – 3 or so minutes.
While vegetables cooking, take a small mixing bowl and add diced onion, tomatoes, 1/2 of the cilantro, and juice of 1/4 lime to a bowl with a drizzle of olive oil and salt and pepper to taste. Stir with small spoon until coated in oil and lime juice.
If using soft tortilla shells, wrap in lightly moistened paper towels and microwave for 30-60 seconds until warm. Can also heat hard shells on microwave safe plate (not in paper towels) for 30 seconds to warm.
Add a scoop of cheesy poblano and bean mixture to taco shell and then top with fresh tomato/onion salsa. Feel free to squirt with lime and top with remaining cilantro.
Poblano/bean mixture can be stored in container in fridge for 3-4 days. Enjoy with a margarita or a nice blood orange vodka soda!Print