This is an easy option for lunch or dinner. All you need to make sure is that your beans are cooked and Chiles are roasted.
I grew up with a pot of cooked lentils or beans in the fridge at all times. So, bean tacos, or bean and cheese quesadillas were always a go-to snack or lunch.
Today was one of those busy days that I was so grateful to have already cooked beans in the fridge.
You can serve these tacos with a side of chips, salad or vegetable to make it a complete meal.
Save this for when you’re starved and don’t have time to make a full on meal.
Beans with Roasted Chiles Tacos (for 2)
- 1 poblano chile
- 1 cup beans, cooked (I like Peruvian white beans)
- ¼ avocado
- 1 tsp. Oil
- 4 tortillas
Directions:
- Roast Chiles. (I did this the day before when I was cooking other stuff.) With tongs, roast them over an open fire until blackened, a few minutes. (See pictures below) Turn them to evenly blacken them. You can also do this in the oven on broil but it will take longer. Once fully blackened, place in a plastic bag or bowl covered tightly with plastic wrap. This helps it steam.
- When chiles are cool to touch, remove blackened skin. Try to avoid dunking the whole thing in water because it will lose flavor. Just wet your hands to remove the skin easier. Once it’s peeled, cut it open and scrape out the seeds with a knife. Cut out the stem. Then, slice it into strips.
- At this point you can store the Chile strips in the fridge, or use them right away.
- Make refried beans. In a small pan, heat 1 tsp. oil and heat. When hot, stand back and pour beans (without liquid) into the pan and smash with a spoon or potato smasher. Lower heat. Add a little bean liquid or water if it gets too dry. After a minute or two, add the chile strips and mix in. Heat just a couple minutes, stirring to prevent it from dying. Set aside.
- Assemble tacos. Warm tortillas and then fill with bean & chile mix. Top with quarter avocado and salsa or hot sauce.
Beans with Roasted Chiles Tacos (for 2)
Ingredients
- 1 poblano chile
- 1 cup beans cooked (I like Peruvian white beans)
- ¼ avocado
- 1 tsp. Oil
- 4 tortillas
Instructions
Directions:
- Roast Chiles. (I did this the day before when I was cooking other stuff.) With tongs, roast them over an open fire until blackened, a few minutes. (See pictures below) Turn them to evenly blacken them. You can also do this in the oven on broil but it will take longer. Once fully blackened, place in a plastic bag or bowl covered tightly with plastic wrap. This helps it steam.
- When chiles are cool to touch, remove blackened skin. Try to avoid dunking the whole thing in water because it will lose flavor. Just wet your hands to remove the skin easier. Once it’s peeled, cut it open and scrape out the seeds with a knife. Cut out the stem. Then, slice it into strips.
- At this point you can store the Chile strips in the fridge, or use them right away.
- Make refried beans. In a small pan, heat 1 tsp. oil and heat. When hot, stand back and pour beans (without liquid) into the pan and smash with a spoon or potato smasher. Lower heat. Add a little bean liquid or water if it gets too dry. After a minute or two, add the chile strips and mix in. Heat just a couple minutes, stirring to prevent it from dying. Set aside.
- Assemble tacos. Warm tortillas and then fill with bean & chile mix. Top with quarter avocado and salsa or hot sauce.
