All the goodness of green in a taco! Roasted poblanos, avocados, scallions, fresh squeezed limes and cilantro all make for great taco slider toppings. I love tacos and make them often as a snack or meal. They’re quick, easy and perfectly satisfying. With tomorrow being ‘Taco Tuesday’, I thought today would be a great day to share with you these simple, healthy tacos filled with all things deliciously green.
These tacos are an extension of the Tex-mex jam I’ve been in the past couple weeks. I shared with you this Kale & Quinoa Burrito Bowl that I couldn’t get enough of. Next, it was this Southwestern Salad which was cool and crisp with a creamy Hatch Chile Cashew Dressing that I absolutely love. Today I’m going back to an inspiration I shared on Instagram a few months ago. Having some of the hatch chile dressing left I thought this was a perfect time to use it again for these verde taco sliders.
I was first inspired to make sliders when I picked up a package of these organic taco sliders. I’m always on the lookout for organic corn tortillas (not always easy to find) and I loved the idea of them being a mini sized taco slider. My first time around I made a cumin flavored tofu scramble (I’ll save that for another taco recipe!) but here I’ve decided to simply use pinto beans in its place (black beans or refried beans would be great too). I also added some purple cabbage for a splash of color, you can use green cabbage in keeping with the theme if you like.
These sliders are easy to make and can be pulled together in under 30 minutes. So gather your ingredients and let’s get started!
The evolution of a verde taco slider is a simple one. Start with organic corn tortillas, add beans, poblanos, scallions, cabbage, avocado, cilantro, sprinkle of salt and a drizzle of cashew cream. It’s a perfect combination of flavor and texture. You can count on these being scrumptiously healthy, affordable, accessible and a well-balanced meal!Print
ROASTED POBLANO TACO SLIDERS
Loaded with pinto beans, roasted poblano chiles, avocado and cilantro. Let ‘Taco Tuesday’s’ begin!
- 2 medium poblano chiles (Anaheim or hatch chilies ok too)
- 1 can (15 oz) pinto/black beans or refried beans
- 2 scallions, sliced
- purple or green cabbage, shredded
- avocado, sliced
- 9 organic corn tortilla sliders (or 6 regular sized tortillas)
- lime wedges, to serve
- hatch chile or cilantro lime cashew cream, to serve
Roast poblanos: Turn broiler to medium – high, place poblanos on baking sheet and place under the broiler for about 7 – 10 minutes, turning every few minutes to char and brown evenly on all sides. Poblanos will crackle and pop while cooking, they will be ready when charred and softened to the touch of a fork pushing on its side. Place poblanos in a bowl, cover with a plate or saran wrap and let steam for a few minutes (this will help loosen the skin for peeling). Remove the skin, lay the peeled poblano on a flat surface, remove the top and make a slit down the center, open and remove the seeds. Slice lengthwise into 1/2 inch strips.
Heat beans: Place beans in a small pot and cook over medium until warm, stirring occasionally. If using pinto or black beans, add a dash or two of garlic powder for a little extra flavor. You may decide to not heat your canned whole beans in which case, drain and rinse before using.
Prep veggies: Prepare scallions, purple cabbage and avocado. Heat your tortillas over the gas/electric burner until slightly charred.
Build: Layer your tacos with beans, poblanos, cabbage, scallions, avocado, cilantro and a sprinkle of pink salt & drizzle of cashew cream of choice or sriracha (or both!).
I’ve suggested using the broiler to roast your poblanos since everyone has an oven but not everyone has a gas burner. If you have a gas burner you can heat your peppers over an open flame using this method: How to Roast Chile Peppers Over a Gas Flame
Want to use a salsa verde, try using the one in this Enchiladas Verde recipe. It will yield a lot of sauce but maybe it’ll inspire you to make some enchiladas too! :)