Saturday, June 19, 2010
Roasted Tomatillo and Black Bean Tacos
This is adapted from a Vegetarian Times recipe. The ingredients used queso fresco cheese and sour cream. I substituted that with Pine Nut Cream which is quite rich and delicious. This is a lot of stuff for a taco and if you can't control yourself (like me) make a burrito instead!
3/4 lb. fresh whole tomatillos, husks removed, cut in half
1/2 red onion, cut into 1/2-inch pieces
3 large cloves garlic, peeled
1 small red bell pepper, chopped into 1/2 inch pieces
3 Tbs. coarsely chopped cilantro
1-1/2 tsp. minced jalapeño pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
corn kernels, I used organic canned
drizzle with Pine Nut Cream (see recipe)
To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin. Cut out tough part of top stem.
Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on baking sheet. Broil 8-12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.
Pulse roasted vegetables and cilantro in food processor until chunky. Season with salt and pepper.
Mix tomatillo sauce with black beans.
Fill tortillas with black bean mixture, avocado, corn kernals, Pine Nut Cream and sprouts.