Poblano Tacos feature roasted poblanos, pinto beans, avocados, scallions, cabbage, and cilantro drizzled with a creamy crema for a healthy and easy-to-make vegan meal ready in under 30 minutes!
I love tacos and make them often as a snack or meal. They’re quick, easy, and perfectly satisfying!
When I saw these mini corn tortillas, I knew I had to make taco sliders. And with tomorrow being ‘Taco Tuesday’, I thought today would be a great day to share these simple, healthy tacos filled with all things deliciously green.
When you need a quick and easy meal, that’s healthy and ready in under 30 minutes, this poblano taco recipe is just what you need!
So without further ado, let’s get to it!
Ingredients You’ll Need
These poblano tacos include roasting poblanos and then topping on tortillas with beans, cabbage, avocado, and crema for a delicious taco that’s full of flavor, texture, and color!
Here is everything you will need, plus ingredient variations:
- poblano chiles (Anaheim or hatch chilies ok too)
- beans – use your favorite (pinto, black beans, or refried beans)
- purple cabbage – green cabbage works too
- tortillas – I used these organic corn tortilla sliders, but regular-sized or flour tortillas are great too
- lime wedges
- vegan crema – use this homemade hatch chile cashew dressing or cilantro lime cashew cream
How To Make Roasted Poblano Tacos
(Note – The full printable recipe is at the bottom of this post)
Roasting the poblanos:
- Broil. Turn the broiler to medium–high, place poblanos on the center of a baking sheet, and place under the broiler for 7 – 10 minutes. Turn peppers every few minutes to char and brown evenly on all sides. You will hear a few crackles and pops while cooking. They will be ready when charred and softened.
- Steam. Place the puffed poblanos in a bowl, cover with a plate or saran wrap and let steam for 5 minutes (this will help loosen the skin for peeling, but is optional).
- Peel and deseed. Remove the skin, make a slit down the center and remove the top core and seeds. Slice lengthwise into 1/2-inch strips.
For more ways to roast peppers, see this how-to guide: How to Roast Peppers
Once the poblanos have been roasted:
- Warm the tortillas.
- Top with beans.
- Add the poblanos and scallions.
- Next, add the cabbage and avocado.
- Finally, finish off with a sprig of cilantro, a sprinkle of salt, and a drizzle of cashew cream.
It’s a perfect combination of flavor and texture!
You can count on these being deliciously healthy, affordable, accessible, and well-balanced meal!
Here are a few ideas on how to change up the tacos or add a side for an even heartier meal:
- Beans: Vary up the beans using these Instant Pot Black Beans or Quick + Easy Refried Beans.
- Toppings: Spice it up with a drizzle of Sriracha Cashew Cream or Tomatillo Salsa Verde, or add a spoonful of Fresh Corn Salsa or Pico de Gallo.
- Grain: Serve with Quinoa Spanish Rice or Cilantro Lime Rice.
- Soup: Serve with a bowl of this delicious Vegan Pozole (Green Posole) or Tex-Mex Quinoa Vegetable Soup.
- Salad: Pair with a small portion of Southwestern Salad.
If you try this poblano tacos recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ROASTED POBLANO TACOS
Roasted Poblano Tacos are loaded with protein rich beans, poblano chiles, avocado and cilantro. Let ‘Taco Tuesday’ begin!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 3
- Category: Entree
- Cuisine: Tex-Mex, Mexican
- Diet: Vegan
- 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
- 6 corn tortillas (or 9 organic corn tortilla sliders)
- lime wedges, to serve
- hatch chile cashew dressing 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!).
For more ways to roast peppers see this how to guide: How to Roast Peppers
Want to use a salsa verde, try using the one in this Tomatillo Salsa Verde recipe. It will yield a lot of sauce but maybe it’ll inspire you to make some enchiladas too! :)
Nutrition information is calculated without the crema. See the individual recipes noted in the ingredients for more info.
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Poblano Tacos was originally published in September 2015. It has been retested and updated with new photos and helpful tips in September 2020.