Easy Veggie Poblano Tacos


  • 2 poblano peppers 
  • 1 can of beans (black or pinto) 
  • Shredded cheese (pepperjack or Mexican blend)* 
  • Hodo Plant-Based Crumbles 
  • Small corn tortillas 


  1. Roast poblano peppers over open flame until charred and then chop into small chunks.* 
  2. Pour charred peppers into skillet, add beans of choice, cheese, plant-based crumbles, and heat over medium until all are mixed together and melted. 
  3. Roast corn tortillas over a flame or in a pan and add the filling. 


*Additional Notes 

  1. Use pepperjack for extra spice, or omit cheese altogether for a dairy-free option. 
  2. If you do not have an open flame, cut peppers into small chunks then roast in a skillet until charred.