Entrees

Charred Pepper Tacos

StrongerTogether.coop

 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.

Charred Pepper Tacos

Prep Time

15 minutes

Cook Time

15 minutes

Yield

6 Servings

Ingredients

3 bell pepper, green (or other colors, seeded and cut lengthwise into 1/2-inch strips)
3 tablespoons olive oil (divided)
1 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)
1 lime (cut into quarters)

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.