up close, top down view of poblano tacos with crema on a plate.

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Roasted Poblano Tacos are loaded with protein rich beans, poblano chiles, avocado and cilantro. Let ‘Taco Tuesday’ begin!




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!).

Serves 3


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.