Southwest Roasted Poblano and Black Bean Tacos
These tacos combine smoky roasted poblano peppers with hearty black beans and a tangy lime crema for a vibrant regional New Mexico-inspired meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 minutes pairs medium poblano peppers, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 3 medium poblano peppers
- 2 tbsp olive oil
- 1 can (15 oz), drained and rinsed canned black beans
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 8 small corn tortillas
- 1, juiced lime
- 1/2 cup plain Greek yogurt
- 1/4 cup, chopped fresh cilantro
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat the oven to 450°F. Place 3 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until the skins are blistered and blackened. Remove from oven and place in a sealed bowl or plastic bag for 10 minutes to steam. Peel off skins, remove seeds, and chop into 1/2-inch pieces.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped poblano peppers, 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, and 1/2 tsp garlic powder. Cook for 5 minutes, stirring occasionally, until heated through and fragrant. Season with salt and black pepper to taste.
- Step 3: While the filling cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 4: In a small bowl, mix 1/2 cup plain Greek yogurt with the juice of 1 lime and 1/4 cup chopped fresh cilantro to create a tangy lime crema.
- Step 5: To assemble, spoon the roasted poblano and black bean mixture evenly onto the warmed tortillas. Drizzle with the cilantro lime crema and garnish with additional cilantro if desired. Serve immediately.
Frequently asked questions
How long does Southwest Roasted Poblano and Black Bean Tacos take to make?
Total time is about 35 minutes (15 min prep + 20 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 Southwest 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 medium poblano peppers from drying out.
Can I substitute ingredients in Southwest 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 Southwest 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 Southwest 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.
