Black Bean & Roasted Poblano Tacos

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These tacos are filled with flavorful black beans, spicy poblano chiles, and two cheeses with crème fraîche to off-set the heat. This recipe was adapted from the New York Times, contributed by David Tanis. We ate this filling on my first homemade corn tortillas- DELICIOUS!!

Total Time: 30 minutes, plus time to cook and soak beans

Yield: Serves 6

  • 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 or cilantro, (optional)
  • 1 teaspoon coarse 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, or feta cheese
  • 8 ounces crème fraîche or Mexican crema
  1. 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.
  2. 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.
  3. 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.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

3 responses to “Black Bean & Roasted Poblano Tacos

  1. Love it. I can practically eat tacos and Mexican food everyday. Liking the poblano here 🙂

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