Roasted Tomatillo and Black Bean Tacos

3/4 lb. fresh whole tomatillos, husks removed (was under warm water to remove any sticky sap clinging to the skin)
1 cup bell pepper cut into 1/2” pieces
1 cup onion cut into 1/2” pieces
3 large cloves garlic, peeled
3 TBS coarsely chopped cilantro, divided
1 1/2 tsp minced jalapeno pepper
1 can black beans, rinsed and drained
4 6-inch corn or flour tortillas, warmed
1 avocado, cut into 1/4” thick slices
2 TBS feta cheese (tastes best, but any cheese will do)
1/4 cup sour cream (optional)
Directions: 1.) Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking
spray, and spread tomatillos, onion, bell pepper, and garlic on prepared baking sheet. Broil 12 minutes,
or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred,
tossing once halfway through cooking time.
2.) Pulse garlic, 1 TBS cilantro, jalapeno, and tomatillos 10 times in food processor, or until chucnky.
Season with salt and pepper.
3.) Toss 3/4 cup tomatillo sauce with black beans, bell pepper and onion.
4.) Fill tortillas with black bean mixture, avocado, and cheese. Garnish with remaining cilantro. Serve
remaining tomatillo sauce and sour cream, if desired, on side.

One response to “Roasted Tomatillo and Black Bean Tacos

  1. This was wonderful! The kids commented that it smelled like the Mexican restaurant in the house while it was roasting!

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