Smoky roasted poblano peppers, black beans, corn, meaty-mushrooms, and all the toppings make an epic vegetarian taco!
- 3–4 poblano peppers
- ~1 TBSP oil of choice
- 1 TBSP butter (sub olive oil for vegan)
- 8 oz. mushrooms, diced
- 1/2 onion (yellow or red), thinly sliced
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp fine sea salt
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn, thawed in water and drained
- Tortillas (~8-10)
- Optional Toppings
- Preheat oven to 425°F. Lightly oil one half a large baking sheet and cover the other half with foil, folding up the middle edge to create a division. Place the whole poblano peppers on the oiled side of the pan. Toss diced mushrooms and sliced onions with seasoning and spread evenly on the foil. Dot the top of the mushroom mixture with cubed butter. Bake for 12 minutes. Flip the peppers and toss the mushrooms, continuing to bake for an additional 5-6 minutes.
- Remove peppers and place in a covered container (a bowl with a plate or lid on top will work great!) and let steam while the rest of the veggies continue cooking. At this time, toss the black beans and corn in with the mushroom mix, and bake for approximately 4 additional minutes.
- Peel the poblano peppers by gently holding the stem and using the back edge of a knife to scrape the skin off. Once they’re peeled, cut off the stems, slice down the middle to remove the seeds, and dice. Toss with the mushroom mixture.
- Serve filling with tortillas and toppings as desired. Enjoy!
Nutrition facts are for the filling only.
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
- Serving Size: 1/2 cup
- Calories: 232
- Sugar: 3.5g
- Sodium: 255mg
- Fat: 3.1g
- Carbohydrates: 40.3g
- Fiber: 9.4g
- Protein: 13.5g
Keywords: easy, one pan, dinner, meatless, vegetarian, vegan, healthy, gluten free, dairy free