If you’re thinking, “tacos without meat?” you might not be alone. Since I’m a mainly meat-free eater (don’t you hate labels?), I love to transform more traditional-style recipes into those without meat. This recipe for Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce is a perfect example.
Filled with hearty black beans, cabbage, corn and pepper, this taco recipe was another of my husband’s great ideas. He loves grilling peppers and adding them to all sorts of dishes, and this is a new favorite!
The finishing touch to these tacos – the Creamy Poblano Sauce – is probably my favorite part about this recipe. It didn’t come as a surprise that when the tacos were finished and there was extra sauce in the fridge, I added it to whatever I could (including toast with avocado smeared on it – yum!). I’m a sucker for sauce.
Note: This recipe can be made using corn tortillas to keep it a gluten-free dish. Read the labels of all prepared food products to ensure they are, in fact, gluten free.
Recipe for Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce
For the tacos
- 4 poblano peppers
- 1 ear of corn
- 1 tablespoon melted butter
- 1 tablespoons olive oil
- Pinch of chile powder, salt and ground black pepper
- 1, 15-ounce can black beans, drained and rinsed
- 2/3 cup shredded cabbage
- Juice from 1 lime
- 2 tablespoons fresh cilantro
- 8, 4-inch tortillas (use corn tortillas to keep this recipe gluten free)
For the Creamy Poblano Sauce
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 2/3 cup sour cream
- 2 tablespoons fresh chopped cilantro
- 1/2 teaspoon dried cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 small limes, quartered to serve with the tacos
For the Tacos
- Clean away the husk and silk of an ear of corn and brush it lightly with 1 tablespoon of melted butter. Season the corn with a pinch of chile powder, salt and ground black pepper. Set aside.
- Lightly brush the poblano peppers with 1 tablespoon of olive oil.
- Add the corn and peppers to a grill over medium-high heat. Turn the corn every few minutes until it begins to darken, then remove it from the grill.
- Cook the peppers, turning them every few minutes, until they blister and darken (about 8-10 minutes).
- Remove the peppers from the grill, add them to bowl and cover it with foil.
- With the grill off but still hot, add the tortillas to the grill and cook for about 1 minute on each side. Remove and keep them warm.
- Slice the corn away from the cob and add it to a bowl along with the black beans.
- When the peppers are cool to the touch, peel away their outer skin, slice off the tops, clear away the seeds and membrane, and slice them into 1/4-inch strips.
For the Creamy Poblano Sauce
- Add the garlic (with the skin on) to a small baking dish and drizzle with 1 tablespoon of olive oil. Broil them in the oven for 3-4 minutes. Remove, and when cool to the touch, squeeze the garlic out of its skin and set it aside.
- Add 1 tablespoon of olive oil to a sauté pan over medium heat. Cook the onion until it becomes translucent, about 4-6 minutes.
- Add the sour cream, two of the poblano peppers, garlic, onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.
- Blend until smooth. Taste and adjust the seasoning as needed. Remove and add the cream sauce to a squeeze bottle.
- Assemble the tacos: for each, add several strips of the pepper to the center of a tortilla followed by a few heaping tablespoons of the corn-black bean mixture. Add a big pinch of the cabbage to the top, drizzle with the Creamy Poblano Sauce, and sprinkle on some of the cilantro. Serve with a lime wedge to squeeze over the tacos.