Recipe of the week | Red bean and poblano pepper tacos with pickled onions

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

From the book Cool Beans by Joe Yonan, this recipe features the crimson color and comfort of red beans, accompanied by poblanos peppers, in delicious tacos.

Ingredients for pickled onions

• 1/4 cup grapefruit juice
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup white vinegar
• 1 red onion, thinly sliced

Ingredients for the filling

• 2 tbsp. tablespoon of olive oil
• 2 poblano peppers, seeded, sliced ​​into 1/2 inch slices
• 1 small yellow onion, chopped
• 2 cloves of garlic, chopped
• 1/2 tsp. teaspoon cumin
• 1/2 tsp. teaspoon cinnamon
• 1/2 tsp. teaspoon smoked paprika
• 1/2 tsp. teaspoon sea salt
• 1/2 tsp. teaspoon freshly ground pepper
• 1 3/4 cup canned red beans (no salt added), drained but not rinsed
• 6 small corn tortillas
• 1/2 cup market or homemade salsa
• 1/2 cup feta (can be replaced with vegan feta, of your choice)
• Roasted pumpkin seeds

Preparing the pickled onions

• 1. Combine grapefruit, lime and orange juices with white vinegar in a small saucepan over medium heat. Bring to a boil, turn off the heat and add the red onion. Let cool. The onion can be stored in the fridge for up to three weeks in a Mason jar.

Preparing the filling

• 2. Pour olive oil into a skillet over medium heat. When it starts to shimmer, add the poblanos, onion and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the spices, salt and pepper and cook for another minute or two, until the spices are fragrant. Add the beans and cook until warmed through. Add salt and pepper, to taste. Turn off the heat and cover to keep warm.
• 3. Warm tortillas in a small skillet over medium-high heat for a few seconds on each side, then transfer to foil.
• 4. To assemble the tacos, add the filling to a tortilla, then add salsa, feta, pumpkin seeds and a few slices of pickled onion to taste. Serve hot.

Published in The Press+ on May 9, 2020.