Smoky Roasted Poblano and Black Bean Tacos
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-inspired tacos & burritos (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.
Ingredients
- 3 large poblano peppers
- 1 1/2 cups cooked black beans
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 4 lime wedges
- 1/2 cup shredded Monterey Jack cheese
- to taste salt
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- 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.
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
