Canadian Living – September 2019

88 | CANADIAN LIVING SEPTEMBER 2019

TEST

KITCHEN

TIP

We like corn tortillas for their

flavour and texture. They freeze

well, and can sometimes be

found in the frozen section of

the grocery store. Feel free to

use flour tortillas if desired.

TEST KITCHEN TERM

POBLANO PEPPERS

Larger and milder than the jalapeño, these

dark green peppers are often roasted for use

in salsas and sauces. Store fresh peppers in a

paper bag in the fridge for up to 1 week.

VEGETARIAN BLACK

BEAN POBLANO TACOS

MAKES 8 SERVINGS (24 TACOS)
HANDS-ON TIME 40 MINUTES
TOTAL TIME 45 MINUTES

1 poblano pepper, halved
3 tbsp canola oil
8 cloves garlic, minced
7 tsp Mexican Seasoning Mix
(Recipe, pg 89)
2 540 ml cans no-salt-added
black beans, drained and rinsed
5 tbsp lime juice, divided
5 tomatillos, diced
2½ cups diced jicama
1 cup cilantro leaves
⅓ cup toasted pepitas
¼ tsp salt
24 6-inch corn tortillas
1 cup crumbled Cotija or feta cheese

Arrange rack in top third of oven. Place
poblano skin-side up on baking sheet.
Broil until skin is charred, about 6 min-
utes. Transfer to bowl; cover tightly with
plastic wrap. When cool enough to han-
dle, remove charred skin and seeds; chop.
Meanwhile, in saucepan, heat oil over
medium heat. Add garlic; cook until
fragrant, about 1 minute. Add Mexican
Seasoning Mix; cook, stirring, until fra-
grant, about 1 minute. Add beans and 1½
cups of water; bring to boil. Reduce heat
to medium-low; simmer until slightly
thickened, about 20 minutes. Remove
from heat; stir in 2 tbsp of the lime juice.
Mash coarsely.
In bowl, toss together poblano, toma-
tillos, jicama, cilantro, pepitas, salt and
remaining lime juice until combined.
Top tortillas with bean mixture and
tomatillo mixture; sprinkle with cheese.

PER SERVING about 430 cal, 16 g pro, 14 g total fat (4 g sat. 
fat), 63 g carb (12 g dietary fibre, 4 g sugar), 13 mg chol,
526 mg sodium.

88 | CANADIAN LIVING SEPTEMBER 2019