By David Tanis
- Total Time
- 30 minutes, plus time to soak and cook beans
- Rating
- 4(257)
- Notes
- Read community notes
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
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Ingredients
Yield:6 to 8 servings
- ½pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
- 1small onion, halved
- 1bay leaf
- 1large sprig epazote (optional)
- 1teaspoon salt
- 4poblano chiles
- Soft corn tortillas
- ½pound fresh mozzarella or Oaxacan-style string cheese, shredded
- ½pound queso fresco, available in Latino groceries
- 8ounces crème fraîche or Mexican crema
Ingredient Substitution Guide
Preparation
Step
1
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Step
2
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into ½-inch ribbons, transfer to small bowl and season lightly with salt.
Step
3
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
Ratings
4
out of 5
257
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Cooking Notes
Julie C
A quick notation on what epazote is and where it can be found would be helpful.
Tgabby
No epazote to be found, but love this recipe. I'm now preparing it again. 1st time doubled the recipe for a dinner party/mexican fiesta for 20 people, taco bar style. Delicious! Roasted poblano's were awesome. This weekend once again, party of 12. Served with NYT's tortilla soup, fish tacos, tangy slaw, pickled radishes & shallots, & watermelon agua fresco & Margarita's. Fantastic! Don't forget the tomatillo "quick green salsa" Martha Rose Shulman.
Derrick
If you live in NYC, the Essex Street Market has dried epazote and also I just picked some up on Saturday at the farmers market in Tribeca. It is a game changer for the black beans as it adds a nice earthiness flavor. It's easy to grow too because it's like a weed, so seeds from Amazon could be an option.
Denise Ford
You read my mind. Yes, I did google epazote, but whenever an obscure ingredient appears in a recipe, it should routinely be addressed and explained. It would also be helpful if an alternate spice or herb was recommended as a substitute, if appropriate.
Tom Alberti
Abigail
Glad to see epazote was included! Progress! (Although I think the "optional" label is a bit misleading. It is truly a staple flavor.) For California-based cooks, avocado leaves are also a common ingredient and add a delicious anise flavor to the black beans.
Sharon
Why not add that the beans cook in only 6 minutes using an Instant Pot? I do not think that an Instant Pot is the answer to everything, but this is a case where the flavor and time savings are big improvements over stovetop.
Doug Mc
Epazote is also sold by Penzeys.com
Joe M.
Of course! And no one would blame you if you did so on a busy weeknight. But the fresh chilis will taste so much better, and it really doesn't take long. One very quick method is cut them open, spread them flat on baking sheet, and put them under the broiler for a couple minutes.
Nancy
Epazote may not sound good, or even smell good while cooking, but in fact it's magical. If you are fortunate enough to find it, try it. Black beans take on an amazing depth and you won't want to be without it.
Maggie
Epazote (Mexican Herb) Definition and Uses
Definition: This Mexican herb that has a very strong taste and sometimes has a gasoline or perfume type odor. It has been used in Mexican cuisine for thousands of ...
[Search domain mexicanfood.about.com] mexicanfood.about.com/od/spanishterms/g/Epazote.htm
Doesn't sound very tasty? Is there a substitute?
Debbie
I decided I was making this too late to use dried beans, so used two cans. Sautéed an onion, then threw in the beans, peppers and all the spices, had to use dried epazote, which I got from my local hispanic grocery store. I happened to find some cilantro/lime crema, wonderful addition! We used the queso fresco but no mozzarella. I really enjoyed these! Will make again
Chef Pizza
I was looking for a simple bean recipe to use in breakfast burritos, and this one was perfect. I wasn't able to find epazote (admittedly, I didn't try very hard), and I'm still thrilled with the depth of flavor conveyed by the onion, the bay leaf, and the salt. Versatile and impossible to screw up, definitely a keeper.
cs
can you sub dried epazote for fresh?
Marc
Oops. Add the drained beans before covering with water and pressure cooking.
Marc
I sped the process up by using my Instant Pot. I sauted the onions in 3 T. of olive oil until golden, then added the bay leaf, some ground cumin, chili powder, garlic, hot pepper, salt, and 3 cloves of garlic, minced, and sauted for another minute. Then I added water to cover (about 2 cups) and pressure cooked for 35 minutes. Sensational, and no overnight pre-soak required.
Samantha
I just made these and wow they were delicious! I used jalepenos and black soy beans because that's what I/my grocery had on hand. My only qualm was that the tacos got soggy even after I strained the beans. I most likely need tougher tortillas!
Doug Mc
Epazote is also sold by Penzeys.com
Sharon
Why not add that the beans cook in only 6 minutes using an Instant Pot? I do not think that an Instant Pot is the answer to everything, but this is a case where the flavor and time savings are big improvements over stovetop.
Heather
Please don't kill me, but could I sub a can of green chiles for the roasted poblanos?
Joe M.
Of course! And no one would blame you if you did so on a busy weeknight. But the fresh chilis will taste so much better, and it really doesn't take long. One very quick method is cut them open, spread them flat on baking sheet, and put them under the broiler for a couple minutes.
Ruth
Really good recipe and the epazote does make a difference. You won't notice it until you've had it with and without.
Tgabby
No epazote to be found, but love this recipe. I'm now preparing it again. 1st time doubled the recipe for a dinner party/mexican fiesta for 20 people, taco bar style. Delicious! Roasted poblano's were awesome. This weekend once again, party of 12. Served with NYT's tortilla soup, fish tacos, tangy slaw, pickled radishes & shallots, & watermelon agua fresco & Margarita's. Fantastic! Don't forget the tomatillo "quick green salsa" Martha Rose Shulman.
Nancy
Epazote may not sound good, or even smell good while cooking, but in fact it's magical. If you are fortunate enough to find it, try it. Black beans take on an amazing depth and you won't want to be without it.
Abigail
Glad to see epazote was included! Progress! (Although I think the "optional" label is a bit misleading. It is truly a staple flavor.) For California-based cooks, avocado leaves are also a common ingredient and add a delicious anise flavor to the black beans.
Tracy
Abigail, I've never heard of using avocado leaves and we've got trees all around us. Do you use just the young leaves and how do you prepare? Thanks! Tracy
Lisa
I'd like to know, too! Tho I now live in the ATL, I grew up in California around neighbors with avo trees and don't recall anyone ever using the leaves. Would love to hear more (and, my local market here has epazote leaves and I've never known what to do with them. Excited to try this, since "Eat More Beans" was my number 1 New Year's Resolution!
Julie C
A quick notation on what epazote is and where it can be found would be helpful.
Maggie
Epazote (Mexican Herb) Definition and Uses
Definition: This Mexican herb that has a very strong taste and sometimes has a gasoline or perfume type odor. It has been used in Mexican cuisine for thousands of ...
[Search domain mexicanfood.about.com] mexicanfood.about.com/od/spanishterms/g/Epazote.htm
Doesn't sound very tasty? Is there a substitute?
Derrick
If you live in NYC, the Essex Street Market has dried epazote and also I just picked some up on Saturday at the farmers market in Tribeca. It is a game changer for the black beans as it adds a nice earthiness flavor. It's easy to grow too because it's like a weed, so seeds from Amazon could be an option.
Tom Alberti
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