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Bean and Poblano Tacos With Quick-Pickled Onions

Bean and Poblano Tacos With Quick-Pickled Onions 2.000

(Aubrie Pick/Ten Speed Press)

Eat Voraciously Newsletter Weeknight Vegetarian Apr 5, 2020

This recipe was designed for kidney beans, with their beautiful crimson color and hearty texture, but virtually any bean would work. Food and dining editor Joe Yonan likes to pair the beans with thick slices of mild poblano pepper, whose hint of heat and bitterness sets off the beans’ creaminess, but you can substitute green or red bell pepper. And nothing beats the addition of pickled onions; you’ll have more than you need for this recipe, but they keep well.

Storage Notes: The pickled onions can be refrigerated for up to 3 weeks.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • For the pickled onions
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup white distilled vinegar
  • 1 red onion, thinly sliced
  • For the filling
  • 2 tablespoons extra-virgin olive oil
  • 2 poblano peppers, stemmed, seeded and cut into 1/2-inch slices
  • 1 small yellow onion, chopped
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Spanish smoked paprika (pimenton)
  • 1/2 teaspoon kosher or sea salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 3/4 cups cooked or canned red kidney beans (may substitute pinto, black beans or chickpeas), drained but not rinsed
  • Six (6-inch) corn tortillas
  • 1/2 cup store-bought salsa
  • 1/2 cup Herb-Marinated Tofu Feta (see related recipe) or store-bought vegan or dairy feta, crumbled
  • Toasted pumpkin seeds (pepitas), for serving

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Directions

Make the pickled onions: In a small saucepan over medium heat, combine the grapefruit juice, orange juice, lime juice and vinegar. Bring to a boil, turn off the heat and add the red onion. Let cool in the pan. (To store what you don’t use for this recipe, transfer the onions and marinade to a quart-size Mason jar and refrigerate for up to 3 weeks.)

Make the filling: In a large skillet over medium heat, heat the oil until it shimmers. Add the poblanos, onion and garlic and cook, stirring frequently, until the vegetables start to soften, about 4 minutes. Sprinkle in the cumin, cinnamon, paprika, salt and pepper and cook until the spices are very fragrant, 1 to 2 minutes. Stir in the beans, reduce the heat to medium-low and cook just until warmed through. Taste, and add more salt and pepper if needed. Turn off the heat and cover to keep warm.

Warm the tortillas in a dry skillet over medium-high heat for a few seconds on each side, then wrap them in foil.

To assemble the tacos, lay out the tortillas and top each with some of the bean-poblano mixture. Top each with a spoonful of the salsa, feta, pumpkin seeds and a few slices of pickled onions. Serve hot.

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Recipe Source

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

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 366


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 751mg 31%

Total Carbohydrates: 49g 16%

Dietary Fiber: 12g 48%

Sugar: 3g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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