Roasted Tomatillo and Black Beans Tacos
Fall is Tomatillo season so look for the freshest choices at the farmer’s market. This easy and nutritious Roasted Tomatillo and Black Bean Tacos recipe makes a great first meal or last meal of the day. Use fresh vegetables for extra savory taste. Thanks to Vegetarian Times.
3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeno pepper
1 cup cooked black beans
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup fresh corn kernels,
1/4 cup low-fat sour cream, optional
Preheat oven to broil. Place oven rack 3 inches from the heat source. Coat baking sheet with extra virgin olive oil, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet.
Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.
Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.
Fill tortillas with black bean mixture, avocado, and queso fresco, or feta cheese.
Garnish with remaining cilantro and corn kernels, if desired.
Serve remaining tomatillo sauce and sour cream, if desired, on side.