Black Bean and Poblano Tacos Recipe

Name: Black Bean and Poblano Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible; 1 small onion, halved; 1 bay leaf; 1 large sprig epazote (optional); 1 teaspoon salt; 4 poblano chiles; Soft corn tortillas; 1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded; 1/2 pound queso fresco, available in Latino groceries; 8 ounces creme fraiche or Mexican crema

Servings: persons

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces creme fraiche or Mexican crema

1
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat.
2
Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer.
3
Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans.
4
When beans are tender, taste and adjust salt.
5
Keep beans warm in their broth.
6
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.
7
Set chiles aside to cool, then split lengthwise.
8
Scrape away skins and seeds with a paring knife.
9
Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
10
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner.
11
Put 2 warm tortillas side by side on a small plate.
12
With a slotted spoon, place 2 tablespoons beans on each tortilla.
13
Top with a few shreds of mozzarella and 2 or 3 strips of poblano.
14
Crumble a little queso fresco and drizzle about 1 teaspoon creme fraiche on each taco.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible, 1 small onion, halved, 1 bay leaf, 1 large sprig epazote (optional), and more.

Yes, Black Bean and Poblano Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Poblano Tacos

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