ingredients

For the tacos:

3 poblano chiles

1 white onion, quartered

3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

2 large garlic cloves, finely chopped (about 1 Tablespoon)

1 (1-ounce) package taco seasoning

1 can black beans, rinsed and drained

1 avocado, diced

8 small corn or flour tortillas (use corn for gluten free)

Salt and pepper to taste

Lime juice to taste

Optional toppings: Greek yogurt or sour cream, cilantro

For the slaw:

½ small green cabbage, shredded (about 4 cups)

2 Tablespoons fresh lime juice

1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

½ teaspoon salt

¼ teaspoon pepper

preparation

  1. Heat broiler to high with rack set 6 inches from heating element.
  2. Arrange poblanos and onion quarters on a baking sheet and roast until poblanos are blackened and blistered on all sides, about 20 minutes. Let cool then peel skin and scrape away seeds. Roughly chop poblanos and onion.
  3. Meanwhile, to make the slaw combine cabbage, 2 Tablespoons lime juice, 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
  4. Heat remaining 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil in a large nonstick skillet until shimmering. Add garlic and taco seasoning and cook 1½ minutes. Add black beans and cook 3 minutes. Add diced poblanos and onion. Cook, stirring frequently until warmed through, about 3 minutes. Season with lime juice, salt and pepper to taste.
  5. Serve taco filling in warmed tortillas with slaw and desired toppings. Makes 12 tacos.

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