Verde Taco Sliders
- 2 medium poblano chiles (Anaheim or hatch chilies ok too)
- 1 can (15 oz) pinto/black beans or refried beans
- 2 scallions, sliced
- purple or green cabbage, shredded
- avocado, sliced
- 9 organic corn tortilla sliders (or 6 regular sized tortillas)
- lime wedges, to serve
- hatch chile or cilantro lime cashew cream, to serve
Turn broiler to medium – high, place poblanos on baking sheet and place under the broiler for about 7 – 10 minutes, turning every few minutes to char and brown evenly on all sides. Poblanos will crackle and pop while cooking, they will be ready when charred and softened to the touch of a fork pushing on its side. Place poblanos in a bowl, cover with a plate or saran wrap and let steam for a few minutes (this will help loosen the skin for peeling). Remove the skin, lay the peeled poblano on a flat surface, remove the top and make a slit down the center, open and remove the seeds. Slice lengthwise into 1/2 inch strips.
Place beans in a small pot and cook over medium until warm, stirring occasionally. If using pinto or black beans, add a dash or two of garlic powder for a little extra flavor. You may decide to not heat your canned whole beans in which case, drain and rinse before using.
Prepare scallions, purple cabbage and avocado. Heat your tortillas over the gas/electric burner until slightly charred.
Layer your tacos with beans, poblanos, cabbage, scallions, avocado, cilantro and a sprinkle of pink salt & drizzle of cashew cream of choice or sriracha (or both!).
I’ve suggested using the broiler to roast your poblanos since everyone has an oven but not everyone has a gas burner. If you have a gas burner you can heat your peppers over an open flame using this method:How to Roast Chile Peppers Over a Gas Flame
Want to use a salsa verde, try using the one in this Enchiladas Verde recipe. It will yield a lot of sauce but maybe it’ll inspire you to make some enchiladas too! 🙂