Equipment
Ingredients
Produce
- 2 poblano chiles, whole
- 150 g white onion, diced
- 3 garlic, minced
- 10 g fresh cilantro, chopped
- 1 lime, cut into wedges
Pantry & Beans
- 400 g cooked black beans, rinsed and drained
- 100 ml vegetable broth, warm
- 15 ml avocado oil
- 3 g ground cumin
- 1 g dried mexican oregano
- 4 g fine sea salt
- 6 corn tortillas
Nutrition (per serving)
Method
Place whole poblano chiles on a baking sheet. Broil at 260C/500F for 8 to 10 minutes, turning occasionally with tongs, until the skin is blackened and blistered on all sides.
Transfer the hot poblanos to a mixing bowl and cover tightly. Let them steam for 10 minutes to loosen the skins.
Using a chef's knife or your hands, peel the blistered skin off the poblanos. Remove the stems and seeds, then slice the flesh into thin strips known as rajas.
Heat avocado oil in a large skillet over medium heat. Add the diced white onion and saute for 5 minutes until softened and translucent.
Stir the minced garlic, ground cumin, and dried Mexican oregano into the skillet. Cook for 1 minute until highly aromatic.
Add the rinsed black beans, poblano strips, vegetable broth, and sea salt. Simmer over medium-low heat for 8 to 10 minutes, mashing a few beans with the back of a spoon to thicken the sauce.
While the beans simmer, heat a dry skillet over medium-high heat. Warm the corn tortillas for about 30 seconds per side until pliable and lightly toasted.
Divide the hot black bean and poblano mixture evenly among the toasted corn tortillas. Garnish with chopped cilantro and serve immediately with fresh lime wedges.
Chef's Notes
- Do not rinse the poblanos under water to remove the skins, as this washes away the flavorful essential oils developed during roasting.
- Mashing a small portion of the beans into the broth creates a natural starch emulsion, resulting in a creamy, cohesive filling that will not make the tortillas soggy.
- Mexican oregano brings floral, citrusy notes that differ entirely from Mediterranean oregano. If unavailable, use a pinch of marjoram rather than substituting standard Italian oregano.
- For additional richness, finish the bean filling with a small pat of butter or a drizzle of high-quality olive oil just before removing from the heat.
Storage
Refrigerator: 4 days — Store bean and poblano filling separately from tortillas and garnishes.
Freezer: 3 months — Freeze filling only. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat filling gently in a skillet over medium heat, adding a splash of water or broth to loosen.
