Dark green poblano peppers have thick flesh and an earthy, spicy flavor that is greatly improved when flame roasted or broiled. In this one-pan taco meal, they’re paired with mild, buttery Yukon gold potatoes and a creamy nut-based sauce for satisfying vegan tacos.
Add pinto or black beans to up the protein content, and you’ll end up with a nice, balanced meal.
Active time: 20 minutes Total time: 50 minutes
Ingredients
For lime crema
- 1/4 cup (64g) almond or cashew butter
- 1/4 cup (59ml) lime juice
- 1/2 small garlic clove, minced
- 1/8 teaspoon salt
For the tacos
- 2 medium poblano peppers
- 8 small (6-inch/15cm) corn tortillas
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 1 pound (454g) Yukon gold potatoes, cut into 1/2-inch (1.27-cm) chunks
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (75g) red cabbage, finely shredded
- 1/4 cup (4g) cilantro chopped and loosely packed
Directions
For the crema: In a medium bowl, whisk together the nut butter, lime juice, garlic and salt until smooth. Add about 4 tablespoons (59ml) water to thin to a dressing consistency. Set aside.
For the tacos: Roast or broil the peppers over a medium gas flame or on a baking sheet 4 inches (10cm) from the broiler element, turning occasionally, until blackened all over, about 10 minutes. Place peppers in a bowl, cover, and let stand for 10 minutes. This helps steam the peppers and makes them easier to peel. Carefully remove the stem and seeds and discard. Scrape away the blackened skin and discard. (It’s not necessary to peel off every last bit.) Thinly slice peppers and set aside.
Heat a large nonstick skillet over medium-high heat. Heat the tortillas in the pan in batches until pliable, about 1 minute per side, stacking them and wrapping in foil as you work. Set aside.
Add the oil to the pan and reduce the heat to medium. Add the onions, potatoes, salt and pepper and cook, stirring occasionally, until they start to brown, 8 minutes. Add 1/2 cup water, cover, and simmer over low heat until tender when pierced with a fork, 15 minutes. Stir in the peppers, nutritional yeast and cumin and increase heat to medium. Cook uncovered until all the moisture has evaporated, 2 minutes.
Divide the potato mixture among the warm tortillas. Top with the crema, cabbage and cilantro. Serve immediately.
Serves: 4 | Serving Size: 2 tacos, 2 tablespoons crema, 1/4 cup cabbage
Nutrition (per serving): Calories: 407; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 312mg; Carbohydrate: 40g; Dietary Fiber: 7g; Sugar: 6g; Protein: 8g
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