Tuesday, June 21, 2011

Roasted Poblano Tacos (Vegan)

Summer to me means iced tea, grilling, sand, fresh tomatoes and herbs from the garden, getting some color on my pasty skin, windows down, sunglasses on, music up loud, swinging on the porch swing with friends, ... but today was a chilly day, a good day to jack up the oven and broil some peppers.. I've always wanted to make stuffed poblano peppers. I found 5 recipes in my cutouts and decided to refer to 2 and kinda make up my own. Well, I roasted the peppers in the oven and they came out so tender their flesh was coming apart and I realized i will have to chop them up instead. So here's what I ended up with:
Roasted Poblano Tacos (vegan)
     (serves 4-5) 
4 poblano peppers
1 1/2 t. coconut oil or olive oil
1/2 a bell pepper (red preferred, I used green cuz I had it)
2 ears fresh corn, kernels cut from cobs,
1/2 C. scallions, sliced
2 garlic cloves, minced
2 T. pine nuts, toasted
1/3 C. cilantro, chopped
1/3 C. nutritional yeast (or crumbly cheese)
1 can black beans, rinsed and drained
sea salt & cayenne pepper to taste
1/2 lime
1/4 C. dry breadcrumbs
1/4 C. cheddar cheese (I used vegan)
1 Pkg soft corn tortillas (El Milagro is the best!)

Both recipes told me to roast the whole pepper and then cut it open/remove seeds after.. so I tried it. Big mistake. It's so much easer the way I've always done it. I explain how here

Roast peppers. (see link above)
In a skillet, heat coconut oil. Add bell peppers and cook about 3-4 mins. Add corn, scallions, and garlic and cook another 3 mins; stirring frequently. Remove from heat and stir in pine nuts, cilantro, & nutritional yeast. 
In a small bowl, Mash half of the black beans with a fork. Add mashed and whole beans to corn mixture. Season with salt and red pepper. 
Peel and slice and cut poblano peppers in medium sized pieces. Mix in with corn mixture and pour into a baking dish lightly sprayed with cooking spray. Squeeze lime over the top and sprinkle bread crumbs and cheese on top. Bake until cheese begins to melt, about 5-10 mins.
Prepare Tortilla shells according to package directions. Serve shells with roasted poblano taco filling.

Okay, I'm going to be honest. I was getting frustrated  and wasn't feeling too good about this recipe after the peppers were completely falling apart when I was peeling them. But it ended up being a VERY delicious recipe that I would definitely make again. It's a very flexible recipe. I would just use what I have on hand. The ingredients I would be sure to use again though is the FRESH corn and coconut oil. The flavors of both were key to this recipe. The pine nuts weren't really necessary. 
With the tacos, I served rice (mixed with cilantro and lime) and chips & salsa.YUM.

See you soon,

Chef Teebs

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