Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

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.

A plate of Grilled Corn, Peppers & Black Bean Tacos,Taco ingredients

Give these Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce a try. The peppers add great flavor both inside and as a topping for these tacos!

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
Serves 4

Pork Carnitas Tacos

Simmer down

It’s slow going to cook up these pork carnitas for tacos, but it’s worth the time involved. Not much effort, just several hours of your day.

Carnitas – little meats – is a popular dish where I live in the Southwest. Pork seems to be the most popular meat of choice for this slow-cooking, Mexican-inspired meal, but you can use different types of meat, and serve it up as tacos, tortas, burritos, or in salads (think Chipotle).

I’ve seen recipes that use slow cookers to make carnitas, but this one was made on a lazy Sunday, with not much going on – perfect for the almost three hours it took to simmer and cook up deliciously, first on the stove top, then in the oven.

Simply flavorful

These pork carnitas turned out moist and full of flavor. They’re perfect to plate up with corn tortillas as tacos along with a few toppings (but only a few thanks to all the flavor of the meat). I served these with a green salsa and just a bit of cheese sprinkled on top. Worth the wait!

Some of you know me as a non-meat eater, and some of you know I make exceptions from time to time (mom’s meatballs and Galley Boys from Swensons). These carnitas now make my “exceptions” list!

Recipe for Pork Carnitas Tacos:

Serves 6