Bean and Poblano Tacos With Quick-Pickled Onions

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This look was designed for kidney beans, with their beauteous crimson colour and hearty texture, but virtually immoderate legume would work. Food and eating exertion Joe Yonan likes to brace the beans with heavy slices of mild poblano pepper, whose hint of vigor and bitterness sets disconnected the beans’ creaminess, but you tin substitute greenish oregon reddish doorbell pepper. And thing beats the summation of pickled onions; you’ll person much than you request for this recipe, but they support well.

The pickled onions tin beryllium refrigerated for up to 3 weeks.

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Ingredients

measuring cup

Servings: 2-3

For the pickled onions

  • 1/4 cupful caller grapefruit juice
  • 1/4 cupful caller orangish juice
  • 1/4 cupful caller lime juice
  • 1/4 cupful achromatic distilled vinegar
  • 1 reddish onion, thinly sliced

For the filling

  • 2 tablespoons extra-virgin olive oil
  • 2 poblano peppers, stemmed, seeded and chopped into 1/2-inch slices
  • 1 tiny yellowish onion, chopped
  • 2 ample ail cloves, chopped
  • 1/2 spoon crushed cumin
  • 1/2 spoon crushed cinnamon
  • 1/2 spoon Spanish smoked paprika (pimenton)
  • 1/2 spoon kosher oregon oversea salt, oregon much to taste
  • 1/2 spoon freshly crushed achromatic pepper, oregon much to taste
  • 1 3/4 cups cooked oregon canned reddish kidney beans (may substitute pinto, achromatic beans oregon chickpeas), drained but not rinsed
  • Six (6-inch) maize tortillas
  • 1/2 cupful store-bought salsa
  • 1/2 cupful Herb-Marinated Tofu Feta (see related recipe) oregon store-bought vegan oregon dairy feta, crumbled
  • Toasted pumpkin seeds (pepitas), for serving

Nutritional Facts

Per serving

  • Calories

    366

  • Fat

    14 g

  • Saturated Fat

    2 g

  • Carbohydrates

    49 g

  • Sodium

    751 mg

  • Protein

    12 g

  • Fiber

    12 g

  • Sugar

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).

Tested by Joe Yonan.

Published April 4, 2020

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Updated March 16, 2026

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