Ingredients

• Ingredients Scale 1x2x3x 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 cilantro 6 corn tortillas (or 9 organic corn tortilla sliders) lime wedges, to serve hatch chile cashew dressing or cilantro lime cashew cream, to serve

Preparation

• Instructions Roast poblanos: 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. Heat beans: 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. Prep veggies: Prepare scallions, purple cabbage and avocado. Heat your tortillas over the gas/electric burner until slightly charred. Build: 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!). Serves 3