All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You know the joy you feel when a heaping plate of tacos comes your way? And then the regret you feel when you eat the entire thing? Not so with these tacos! Portobello mushrooms, red peppers, and onions are served up in soft corn tortillas and paired with black beans accented with roasted poblano peppers. Everything is topped off with a luscious lime crema.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel onion. Slice half into thin strips and finely dice the other half. Use a spoon to clean out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼" strips. Core and slice red bell pepper into ¼" strips. Thinly slice green onion on a bias (angle). Zest and halve lime.
Roast the Poblano Pepper
Place poblano pepper on baking sheet and roast until skin blisters and becomes dark, 13-15 minutes. Remove from oven and pull up corners of foil to enclose pepper, allowing it to steam inside foil. Reduce oven temperature to 200 degrees. Once cool enough to handle, use your hands to carefully remove stem, skin, and seeds from pepper. Finely dice pepper and set aside. Roasting and peeling the poblano mellows its flavor, softens its texture, and gives it a smoky flavor.
Cook the Vegetables
While pepper is roasting, warm a medium pan over high heat. Add 1 tsp. olive oil and sliced red onion. Cook for 1 minute, or until aromatic. Add sliced red bell pepper and portobello mushrooms. Cook for another 4-5 minutes, or until lightly browned, add 1 Tbsp. chili powder and 1 Tbsp. water. Reduce heat to medium and cook for another 3-4 minutes, or until vegetables caramelize. Set aside.
Prepare the Black Beans
In a medium pot over medium heat, add 1 tsp. olive oil and red onion and cook until aromatic, about 2-3 minutes. Add black beans (including liquid from can), 2 Tbsp. water, remaining chili powder, juice of half the lime (to taste), and half the diced roasted poblano pepper (reserve remaining for topping tacos). Mash beans in pan with a potato masher or large fork. If desired, add 1 Tbsp. of water at a time to adjust consistency of beans to your liking. Season with a pinch of salt and pepper.
Warm Tortillas and Prepare the Crema
Replace foil on the same baking sheet used to roast the pepper and evenly arrange tortillas on it. Bake for about 3-5 minutes in the 200 degree oven, or until soft and warm. In a small mixing bowl, combine the zest and juice from half the lime (to taste) with the sour cream. Season with a pinch of salt and pepper.
Plate the Dish
Place 3 warmed tortillas on a plate. Spread a layer of black beans on the tortillas. Nestle cooked veggies into the tortillas. Top with remaining diced poblano pepper. Drizzle crema over tacos, or serve on the side. Garnish with green onions.
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