Black Bean and Poblano Tacos

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.

Ingredients

• ½ pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
• 1 small onion, halved
• 1 bay leaf
• 1 large sprig epazote (optional)
• 1 teaspoon salt
• 4 poblano chiles
• Soft corn tortillas
• ½ pound fresh mozzarella or Oaxacan-style string cheese, shredded
• ½ pound queso fresco, available in Latino groceries
• 8 ounces crème fraîche or Mexican crema

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    447 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 75 milligrams cholesterol; 931 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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.
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 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
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.