• Instagram
    • Pinterest
    • Twitter
    Join our list of VIPs!

In Emily's Kitchen

With Love + Salt

  • Recipes
    • By Course
    • Recipe Index
  • About
  • Connect
  • Emily’s Guides
  • Shop

Tacos de Rajas con Crema

May 5, 2019 by Emily Leave a Comment

Print Recipe

Tacos de Rajas con Crema

2
These little tacos are deceivingly good. My husband, Michael - who will choose meat over vegetarian any day will always choose these tacos. They are so simple to make and you can whip these up in under 30 minutes! Great for a weeknight dinner or even as a little appetizer at a get together! Serve it like a dip with small little street taco tortillas! Perfect for your Cinco de Mayo party!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Courses, vegetarian
Cuisine: Mexican
Keyword: black beans, Vegetarian tacos
Servings: 2 people

Ingredients

  • 1 15 oz. can of Sun Vista black beans - drained
  • 3 poblano chilies - roasted and peeled and sliced into long strips
  • 1/2 white onion thinly sliced
  • 2 cloves of garlic chopped
  • 1 cup of shredded jack cheese
  • 1/3 cup of sour cream
  • 3 teaspoons salt
  • 1 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons olive oil
  • Corn tortillas
  • Pickled red onion for topping - optional
  • Queso fresco for topping - optional

Instructions

  • First roast the poblano peppers over an open flame until totally charred and black. Then take them off the stove and wrap in a wet pepper towel and place into a ziplock bag and allow them to steam. After about 5 minutes or so take them out and the skins should very easily slide off!
  • Heat olive oil in a skillet and then onions and sliced poblano chilis. Season with two teaspoons salt. Sauté on medium heat for 7 minutes or until onions become translucent.
  • Add in the can of beans, chopped garlic, and the remaining seasonings. Allow beans to cook for 5 minutes before adding shredded cheese and sour cream.
  • Stir in a few tablespoons of water if it looks a little thick.
  • Serve with corn tortillas and toppings of choice! I like pickled red onion, radish and a little queso fresco!

Notes

with love + salt

You might also enjoy...

Rockfish Ceviche!
Vegan Miso Glazed Eggplant
Vegan Eggplant Dal with Coconut Milk
Thanksgiving Oatmeal Cherry Cookies
Rigatoni all’Amatriciana
Lavender Honey Ice Cream
Roasted Garlic Saffron Mussels with Grilled BreadHow to make Roasted Mussels
French Onion Soup
White Mac n’ Cheese with Ham
5 Easy Recipes using In Emily’s Kitchen | Signature Spice Blend
Michael Villalpando’s Caesar saladHow to make Caesar salad
Corn and Tomato Salad with Mint and Feta Cheese
Chicken Piccata and Kale Skillethow to make chicken piccata
Fresh Pasta Dough
Thai Pumpkin Soup

Filed Under: Main Courses, Quick & Easy, Vegetarian Tagged With: black beans, easy mexican, mexican, Vegetarian, vegetarian mexican

Previous Post Emily’s Fried Chicken
Next Post Traditional Pork Pozole

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi guys!

Hi guys!

Hi, I'm Emily!

Welcome to my kitchen! I'm so excited to share a little slice of my life with you.

CATEGORIES

  • Brunch
  • Main Courses
  • Quick & Easy
  • Salads
  • Sides
  • Snacks & Appetizers
  • Stews & Soups
  • Sweet Treats
  • Uncategorized
  • Vegetarian

FOLLOW ME

  • Instagram
  • Pinterest
  • Twitter

SUBSCRIBE

and never miss the love

Instagram post 17935109773459611 🪴 G A R D E N 🌿 
•
When pruning African Basil 🌿 ➡️ become a sweet🌸 little arrangement for my mama!
•
I try to make the most use out of the plants that I prune. African Basil produces these beautiful little purple flower when it’s overgrown. It’s the perfect pretty solution when it’s time to prune your plants! 
•
With love + salt,
🦋Em
Instagram post 17972561185345573 ✨K I T C H E N: Garlicky Roasted Tomatoes 🍅 and White Beans 🤍.
•**SAVE THIS POST**!
Remember those moody aromatic beans I made last week? Well here’s a recipe using them! It’s a cold and rainy in LA so I figured it was the perfect time to share this cozy dish. You could enjoy it as a stew or as an appetizer!
•
✨Garlicky Roasted Tomato & White Beans✨:
6-8 cocktail tomatoes (cocktail tomatoes are larger than cherry tomatoes but smaller than normal tomatoes. You can find them at any grocery store!) 
¾ cup olive oil
4 cloves of garlic
1 teaspoon salt
2-3 cups cooked or drained canned white beans **(I used my brothy white beans so there was more liquid! If using canned, feel free to add 2-3 cups of water or chicken broth! If the beans are fresh use 1-2 cups of the broth!)
1 whole lemon peeled and cut into small pieces
Lemon zest ( zest the lemon before peeling)
½ cup parmesan cheese
4-6 anchovies
1 teaspoon Chili flakes (optional)
Toast for dipping
•
Heat oven to 400º. In a baking dish, add the tomatoes, olive oil, garlic cloves and salt.
•
Roast the tomatoes for 35-40 minutes then allow them to cool for 10 minutes. 
•
Place a large saucepan or a @lecreuset Dutch oven on medium high heat. Add 2 tablespoons of the olive oil from the tomatoes and the 4 cloves of garlic. Save the rest of the oil for another time or drizzling at the end!
•
Using a wooden spoon, smash the garlic into the pan. Then add in the anchovies and chili flakes  and crush them using the wooden spoon. They should gently melt into the olive oil.
•
Once anchovies have incorporated into the olive oil, add the roasted tomatoes. Crush the tomatoes.
•
Next add in the white beans, broth, the whole lemon and half of the parmesan cheese. Stir together and then place back into the oven at 350º for 20 minutes. I actually poured my beans back into a baking dish to make it a fun snack for MJ and me! 
•
Pull the beans out of the oven and top with the remaining Parmesan cheese and lemon zest. Drizzle a little of the tomato garlic olive oil on top to be EXTRA ~~!
•
Serve with crispy bread for dipping!
•
With love + salt,
🦋Em
Instagram post 17882763848050406 🦋 G O O D ☀️ M O R N I N G 🌸
•
It’s been awhile since I checked in so I just wanted to say hello! 2021 feels like it’s finally starting to get into the swing of things and I feel really good about this new year ✨.
•
If you’re new, I’m Emily! I love cooking and helping others in the kitchen. I created my own line of authentic spice blends to assist the everyday cook in their kitchen and bring some boldness to their food! I have a passion for home entertaining and just creating a really lovely space in the place you spend the most time. I feel like food and cooking is so connected to your love for others, treating your home as a little sanctuary and making a wonderful life for yourself and the people around you. I have to admit... I REALLY miss throwing parties, hosting and making lots of food for lots of people! 🤞🏼 we can get back to that in 2021! Until then, I’m really enjoying my current company: 🧔🏽MJ, 🐶 Nala and Lucy 🐾 .
•
🦋In the next few weeks I’ll be rolling out some more fun additions to help make our homes feel even 🥧cozier, spicier✨ and more 💐beautiful!
•
With love + salt,
🦋Em
Instagram post 17854806788444260 🏡 K I T C H E N • R E N N O 🔨 •
How it’s started👉🏼How it’s going! Things are moving along nicely! So far we’ve: removed the countertops, backsplash, sink, faucet, microwave and cabinets! The new farmhouse sink is going in today and then hopefully backsplash will start moving in... but surprise! We’re picking ANOTHER backsplash (hopefully today). The goal is to have the kitchen done in 2ish weeks. Ambitious... but I think we could still do it!
•
More today on backsplash tile!
•
With love + salt,
🦋Em
Load More... Follow on Instagram

GET UPDATES

Leave me your email to receive new entries, tips, and specially offers only for you! . Don´t miss any update!

  • Instagram
  • Pinterest
  • Twitter

COPYRIGHT © 2021 In Emily's Kitchen, All Rights Reserved