Kidney bean and poblano tacos with quick-pickled onions from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 140) by Joe Yonan

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Accompaniments: Fastest-ever smoky red salsa; Herb-marinated tofu feta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • prkrgrant on February 18, 2026

    Pretty good and quick to make. Good salsa and plenty of pickled onions help as the bean and poblano mix is good but not incredibly flavorful.

  • bernalgirl on June 13, 2024

    I made these with Rancho Gordo Whipple beans, as I don’t love the tough skin of kidney beans. My only other change was cotija cheese in favor of feta. These tacos were outstanding, once my kids were convinced that it was poblano peppers and not kale, they tried them and agreed. I served ground turkey with taco seasoning just in case, but I think I’ve found a veg meal my carnivores can agree on.

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