Smoky Roasted Poblano and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

These tacos feature fire-roasted poblano peppers and seasoned black beans, delivering a smoky, hearty filling perfect for a quick Mexican-inspired meal. This mexican (vegetarian) ready in about 35 minutes pairs large poblano peppers, cooked black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven's broiler to high. Place 3 large poblano peppers on a baking sheet and broil for 8-10 minutes, turning every 2 minutes until the skins are blackened and blistered all over.
  2. Step 2: Transfer the roasted poblanos to a bowl and cover tightly with plastic wrap; let them steam for 10 minutes to loosen skins. Then peel off skins, remove stems and seeds, and slice into 1/2-inch strips.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat, add 1 1/2 cups cooked black beans with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and a pinch of salt. Cook for 5 minutes, stirring occasionally until fragrant and heated through.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by dividing the black bean mixture evenly among tortillas, topping with the sliced roasted poblanos, 1/2 cup shredded Monterey Jack cheese, and 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing over the top.

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Frequently asked questions

How long does Smoky Roasted Poblano and Black Bean Tacos take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Roasted Poblano and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Smoky Roasted Poblano and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Roasted Poblano and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Roasted Poblano and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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