Ingredients

Instructions

Quick Pickled Red Onions

  1. Prepare the Onion:

    • Use a mandolin slicer to thinly slice the red onion. Be cautious and use a guard to protect your hands.

  2. Prepare the Brine:

    • In a small bowl, combine the sugar and salt with half of the water (warmed). Stir until dissolved.
    • Mix in the white vinegar, apple cider vinegar, and the remaining cold water.

  3. Pickle the Onions:

    • Place the sliced onions in a clean, heat-safe jar.
    • Pour the cold brine over the onions, ensuring they are fully submerged. Use a spoon to gently press them down if needed.

  4. Refrigerate:

    • Seal the jar with a lid and refrigerate. The pickled onions will take about 12 hours to develop their full flavor, though they can be eaten after 1-2 hours.

Ancho Chili Black Beans

  1. Prepare the chili:

    • Soak the dried chili in warm water for about 10 minutes to rehydrate.
    • Remove the stem and seeds.

  2. Process the sauce base:

    • In a food processor, combine the garlic, tomato paste, rehydrated chili, and the vegetable broth.
    • Blend until smooth.

  3. Sauté the onion:

    • Heat the olive oil in a skillet over medium heat.
    • Add the diced onion and sauté for 3–4 minutes, until softened.

  4. Add sauce and spices:

    • Pour the processed mixture into the skillet with the onions.
    • Stir in the cumin, chili powder, and smoked paprika.
    • Cook for 2–3 minutes, stirring frequently, to allow the flavors to meld.

  5. Incorporate the beans:

    • Add the black beans to the skillet and stir to coat them in the sauce.
    • Lower the heat and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and clings to the beans.

  6. Adjust seasoning:

    • Add salt and black pepper to taste.

Grilled Mushrooms & Vegetables

  1. Prepare the Marinade:

    • In a medium bowl, whisk together the lime juice, soy sauce, olive oil, honey, grated garlic, ground coriander, ground cumin, and black pepper until completely emulsified.

  2. Prep and Marinate:

    • Slice the portobello caps into thick strips.
    • In a large bowl or shallow dish, toss the mushroom strips with about two-thirds of the marinade until evenly coated. Let them sit while you prepare the grill.

  3. Grill the Vegetables:

    • Heat the grill to medium-high and oil the grates well to prevent sticking.
    • Grill the poblanos until they are tender and show deep char marks, about 6–10 minutes total. Using a grill basket helps keep smaller pieces together.
    • Grill the portobello strips in a single layer. Cook until they are browned, juicy, and slightly softened, about 3–4 minutes per side. Move them to a cooler zone if the honey in the marinade causes flare-ups.

  4. Warm the Tortillas:

    • Place the tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliant and toasted.

Assembly

  1. Build the Tacos:
    • For each taco, start with a base of the warm black beans to act as a savory glue.
    • Layer on the grilled portobello strips, charred peppers, and onions.
    • Top with avocado slices and a generous sprinkle of crumbled cotija.
    • Finish with a cluster of pickled red onions, fresh cilantro, and a vibrant squeeze of lime.

Plating & Garnishing

  • Service: Serve three tacos per person on a large platter, with extra lime wedges and optional radish or cabbage on the side for added crunch.
  • Touch: Ensure the beans are slightly saucy to provide moisture, balancing the smoky char of the grilled vegetables.

Next-day Logic: Leftover grilled vegetables make an excellent filling for a breakfast burrito or a topping for a grain bowl. Reheat gently in a skillet to preserve the meaty texture of the portobellos.