Charred Pepper Tacos

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Charred Pepper Tacos


Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


 Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.


bell pepper, green (or other colors, seeded and cut lengthwise into 1/2-inch strips)
3 tablespoons
olive oil (divided)
onion, yellow (diced)
2 cloves
garlic (minced)
2 teaspoons
cumin, ground
1 tablespoon
chili powder
2 tablespoons
tomato paste
2/3 cup
stock, vegetable
2 cans
beans, black (15-ounce cans, rinsed and drained)
salt (to taste)
black pepper (to taste)
1/4 cup
cilantro (chopped)
lime (cut into quarters)


Heat the oven to 450 degrees F. On a sheet pan, toss the pepper strips with 2 tablespoons olive oil and roast in the oven for about 15 minutes, stirring halfway through, until peppers are tender and turning black on the edges. Remove from the oven.

In a medium-sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add the spices, tomato paste, broth and beans and stir well; simmer for 10 to 15 minutes. Season with salt and pepper.

To assemble the tacos, spoon some of the bean mixture and roasted peppers onto a tortilla, and sprinkle with cilantro and freshly squeezed lime juice. Top with sour cream or salsa, if desired.


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