Black Bean and Roasted Poblano Tacos | Experience Life

Name: Black Bean and Roasted Poblano Tacos | Experience Life
Ingredients: 2 cups shredded white cabbage; ¾ cup thinly sliced white onion; 1 jalapeño, seeded and thinly sliced into half-moons; 2 tbs. white vinegar; Juice of 1 lime; ¼ tsp. ground Mexican oregano (or Italian oregano); ¼ tsp. sea salt; 2 medium poblano peppers; ½ tbs. extra-virgin olive oil; ½ cup diced white onion; 2 garlic cloves, minced; ½ tsp. smoked paprika; ½ tsp. ground cumin; 1 15-oz. can no-sodium black beans, drained, with ½ cup of canning liquid reserved; 8 corn tortillas; 4 medium tomatillos, husks removed, quartered (or use 1 11-oz. can); 1 cup cilantro leaves; 1 jalapeño, roughly chopped; 1 garlic clove; 1 tsp. extra-virgin olive oil

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Take your black-bean taco game to a whole new level by adding homemade pickled slaw and zesty tomatillo salsa.

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Ingredients

2 cups shredded white cabbage
¾ cup thinly sliced white onion
1 jalapeño, seeded and thinly sliced into half-moons
2 tbs. white vinegar
Juice of 1 lime
¼ tsp. ground Mexican oregano (or Italian oregano)
¼ tsp. sea salt
2 medium poblano peppers
½ tbs. extra-virgin olive oil
½ cup diced white onion
2 garlic cloves, minced
½ tsp. smoked paprika
½ tsp. ground cumin
1 15-oz. can no-sodium black beans, drained, with ½ cup of canning liquid reserved
8 corn tortillas
4 medium tomatillos, husks removed, quartered (or use 1 11-oz. can)
1 cup cilantro leaves
1 jalapeño, roughly chopped
1 garlic clove
1 tsp. extra-virgin olive oil