Tacos
Charred Tomatillo and Black Bean Tacos
Charred tomatillos bring a tangy bite to black beans and warm corn tortillas. Cotija, scallions, cilantro and fresh Fresno chile finish these quick tacos.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Makes
- 4 large or 8 small tacos
Estimated total time: 20 minutes.
Let’s make it.
Prepare the tomatillos.
Heat a grill pan or outdoor grill to medium-high. Rinse the husked tomatillos to remove their sticky coating and pat dry. Quarter them, then lightly coat with olive oil and season with salt and pepper.
Char until tender.
Cook the tomatillo quarters in a lightly oiled grill pan or grill basket for about 6–8 minutes, turning every 2 minutes, until soft and charred in spots. Transfer to a cutting board and roughly chop, keeping any juices.
Warm the beans and tortillas.
While the tomatillos cook, warm the beans in a small saucepan with a splash of water over medium-low heat for about 3–5 minutes, stirring occasionally, until hot. Warm the tortillas on a clean part of the grill or in a dry skillet for about 20–30 seconds per side, until flexible.
Assemble the tacos.
Divide the warm beans and chopped tomatillos among the tortillas. Top with cotija, scallions, cilantro and sliced Fresno chile. Finish with fresh lime juice. Taste before adding more salt, since cotija is salty. Serve immediately.
From the kitchen
- A grill basket keeps small tomatillo quarters from falling through an outdoor grate.
- Remove the chile’s seeds and inner ribs or use fewer slices for less heat.
- Original or Turmeric corn tortillas both work; divide the same toppings among eight 4-inch Street Taco tortillas for smaller tacos.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas