Roasted Tomatillo and Black Bean Tacos Recipe | Vegetarian Times Skip to main content

Roasted Tomatillo and Black Bean Tacos

To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.



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¾ lb. fresh whole tomatillos, husks removed
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1 small onion, cut into ½-inch pieces (1 cup)
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1 small red bell pepper, cut into ½-inch pieces (1 cup)
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3 large cloves garlic, peeled
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3 Tbs. coarsely chopped cilantro, divided
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1 ½ tsp. minced jalapeno pepper
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1 cup canned black beans, rinsed and drained
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4 6-inch corn tortillas, warmed
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1 small avocado, cut into ¼-inch-thick slices
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2 Tbs. queso fresco or feta cheese
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¼ cup frozen corn kernels, thawed, optional
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¼ cup low-fat sour cream, optional


1. Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

2. Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

3. Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

4. Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
1 g
36 g
2 mg
457 mg
11 g
7 g
Serves 4

Comments on this Recipe

Just had this for dinner - Delicious! I roasted the corn along with the other veggies and added it to the mixture instead of using it as a topping.

I made this last night and it was DELICIOUS. I just don't know how to get the corn tortillas to stay soft instead of crumbling.

I just made this tonight and I think it tasted great, but could've been put together differently. The tortillas fell apart & the tomatillo mixture was very watery. I would recommend draining the mixture before spooning it into tortillas. and possibly using four tortillas? unless there's another way to keep the corn tortillas from tearing..

you have to steam or heat the tortillas on a skillet to prevent tearing. not long, only 20-30 sec each side, then they wont tear as much.

Some tacquerias use two corn tortillas instead of just one to hold it all together.

I love this recipe, it's one of my favorites from Vegetarian Times. I heat the corn tortillas in a skillet (or straight on the electric coil burner if I'm lazy) for 15-20 seconds on each side. I use cotija cheese and the tomatillo salsa is the perfect complement.

My grandfather had a fail safe way to heat them in the microwave. In a microwave safe tortilla warmer (the thing you put them in to keep them warm) Microwave 10 sec per tortilla. Also keep them in the warmer and take them out as you eat them. It'll keep them from crumbling.

I use plastic wrap around my tortillas, up to three at a time, heat in microwave for 10 seconds, voila: steamed, crumble free, pliable, restaurant style corn tortillas. White corn works best! Also, double up the tortillas for a wet meal.

Roasted tomatillo

how long does it take to make?