Southwestern Roasted Poblano and Black Bean Tacos

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

Smoky roasted poblanos combined with seasoned black beans wrapped in warm corn tortillas, topped with a fresh cilantro-lime slaw. This mexican (vegetarian, gluten free) ready in about 40 minutes pairs large poblano peppers, (15 oz), drained and rinsed black beans, olive oil 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. 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: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 450°F. Place 3 large poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until skins are blistered and blackened. Remove from oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Step 2: While poblanos steam, heat 2 tbsp olive oil in a medium skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1 can (15 oz) drained and rinsed black beans; cook for 5 minutes until heated through and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Peel and dice the roasted poblanos, then fold them into the black bean mixture. Keep warm over low heat.
  4. Step 4: In a small bowl, combine 1 cup finely shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup finely diced red onion, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss well for a bright slaw.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  6. Step 6: Assemble tacos by spooning the black bean and poblano mixture evenly among tortillas and topping with a generous handful of the cilantro-lime slaw. Serve immediately.

Frequently asked questions

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

Total time is about 40 minutes (20 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 Southwestern 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 Southwestern 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 Southwestern 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 Southwestern Roasted Poblano and Black Bean Tacos vegetarian?

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

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