Roasted Tomatillo and Black Bean Tacos Recipe

Name: Roasted Tomatillo and Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. fresh whole tomatillos, husks removed; 1 small onion, cut into 1/2-inch pieces (1 cup); 1 small red bell pepper, cut into 1/2-inch pieces (1 cup); 3 large cloves garlic, peeled; 3 Tbs. coarsely chopped cilantro, divided; 1 1/2 tsp. minced jalapeno pepper; 1 cup canned black beans, rinsed and drained; 4 6-inch corn tortillas, warmed; 1 small avocado, cut into 1/4-inch-thick slices; 2 Tbs. queso fresco or feta cheese; 1/4 cup frozen corn kernels, thawed, optional; 1/4 cup low-fat sour cream, optional

Servings: persons

3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional

1
Preheat oven to broil.
2
Place oven rack 3 inches from heat source.
3
Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet.
4
Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
5
Pulse garlic, 1 Tbs.
6
cilantro, jalapeno, and tomatillos 10 times in food processor, or until chunky.
7
Season with salt and pepper.
8
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
9
Fill tortillas with black bean mixture, avocado, and queso fresco.
10
Garnish with remaining cilantro and corn kernels, if desired.
11
Serve remaining tomatillo sauce and sour cream, if desired, on side.

526

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 12 ingredients. The key ingredients include: 3/4 lb. fresh whole tomatillos, husks removed, 1 small onion, cut into 1/2-inch pieces (1 cup), 1 small red bell pepper, cut into 1/2-inch pieces (1 cup), 3 large cloves garlic, peeled, and more.

Yes, Roasted Tomatillo and Black Bean 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.

Roasted Tomatillo and Black Bean Tacos

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