3 bell peppers, seeded and cut lengthwise into 1/2-inch strips
3 tablespoons olive oil, divided
1 small yellow onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon chili powder
2 tablespoons tomato paste
2/3 cup vegetable broth
2 15-ounce cans black beans, rinsed and drained
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into quarters
12 corn tortillas
Salsa and sour cream (optional)
Heat the oven to 450 degrees F. On a sheet pan, toss the pepper strips with 2 tablespoons olive oil and roast in the oven for about 15 minutes, stirring halfway through, until peppers are tender and turning black on the edges. Remove from the oven.
In a medium-sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add the spices, tomato paste, broth and beans and stir well; simmer for 10 to 15 minutes. Season with salt and pepper.
To assemble the tacos, spoon some of the bean mixture and roasted peppers onto a tortilla, and sprinkle with cilantro and freshly squeezed lime juice. Top with sour cream or salsa, if desired.
Tips: Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.