I had every intention of sharing this recipe yesterday, but a little thing called Orange is the New Black had me thoroughly distracted. However, we have now completed the season so I can move on with my life until next June, and focus on other important things such as extremely excellent veggie tacos. (Feel free to start a spoiler thread in the comments to discuss if you have watched!) My man (in the “I adore his restaurants and wish we were great friends and neighbors” sense) Rick Bayless recently released a new cookbook and you better believe I bought it at the first opportunity. As expected, it is full of many recipes I can’t wait to try but when I saw these tacos there was no question that they would be the first thing we tried.
I have previously discussed my quest for good meatless taco options. These spicy black bean tacos are one of our favorites and they can hardly be beat for speed and convenience. This version is a different take, chock full of veggies including roasted poblanos. The mixture is filling and satisfying but not at all heavy. Topped with some guacamole and crumbled cotija and wrapped in homemade tortillas, these are definitely a new favorite of ours.
In fact, we loved them so much that we made twice in three days! The leftovers have also made for numerous great work lunches for me. This recipe will be especially welcome later in the summer when our zucchini plants are flourishing and the farmers markets have a bounty of corn. Enjoy!