Roasted Broccoli, Poblano & Pinto Bean Tacos with Lime Cream

Taco night has never been more flavorful and fun! These hearty, filling all-vegetable tacos satisfy everyone – even the most picky meat lovers. Roasting the broccoli and peppers together mellows their raw, sharp bite, and when paired with the cinnamon-scented pinto beans and tangy cumin lime cream, it all comes together for one delicious, crowd-pleasing dinner. Spread everything out on large wooden cutting boards to create a ‘build your own’ taco bar the whole family can enjoy.


Cumin Lime Cream

  • 1 small container Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice
  • ½ teaspoon salt

Roasted Broccoli and Peppers

  • 1 bunch Josie's Organics broccoli, washed and bottoms of stalks trimmed (keep any leaves)
  • 2 large poblano peppers, washed, seeded and cut into ½" strips
  • 1 small onion, thinly sliced and separated into rings
  • 3 Tablespoons olive oil
  • ½ teaspoon of coarse sea salt or Kosher salt
  • Zest of 1 lime + juice
  • 1 pack of white or yellow soft corn tortillas (use hard shell if you prefer)

Pinto Mash

  • 2 cans of pinto beans, drained and rinsed (if vegetarian, get beans without pork fat)
  • 2 Tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ½ teaspoon salt

Serves 6

Quick Tips

  • In a pinch, use 1 Tablespoon of chili powder instead of the different spices for the pinto mash.
  • Use sour cream or cream cheese instead of the Greek yogurt; just add some milk or water to the cream cheese to thin it out.
  • Can’t find poblanos? Bell peppers will work just fine. Add a little hot sauce before roasting for a kick.


Cumin Lime Cream

Stir together all the ingredients in a small mixing bowl – or right in the yogurt container – until fully incorporated. Cover and keep refrigerated until ready to serve.

Roasted Broccoli and Peppers

Preheat the oven to 425°.

Slice the broccoli and stalks into very thin slices, about ¼” wide and 1½” long.

In a mixing bowl, add the broccoli, peppers and onions. Toss with the olive oil and salt until fully coated. Transfer to a roasting pan and roast for 15-20 minutes until the broccoli edges are brown and the peppers are tender with a knife.

While the broccoli and peppers roast, wrap the tortillas in aluminum foil and place on the lower rack in oven. Make the pinto mash.

When the broccoli and peppers are done, remove from the oven, stir in the lime zest and juice, and keep covered until ready to serve.

Pinto Mash

Place all the ingredients in a medium pot. Stir together. Heat through on medium heat, about 6-8 minutes. Using a fork, gently mash the beans until broken. Turn heat to low and keep warm until ready to eat.


To assemble the tacos, set out the roasting pan of broccoli and peppers along with the tortillas, pinto mash and cumin lime cream on a large cutting board to create a taco bar. Add in small bowls of other favorite toppings, like shredded cheddar or Monterey Jack cheese, roasted red peppers or fresh cilantro.

To build the tacos, schmear a heaping tablespoon of pinto mash on a tortilla and top with a few pieces of broccoli and peppers. Scatter in other toppings as desired. Finish with a dollop of the lime cream. Fold and enjoy!

Dress it Up

Toss in a tablespoon of crushed coriander seeds to the broccoli and peppers before roasting. Toast the tortillas in a skillet with a little olive oil or directly on a gas burner using tongs before serving. Use large whole wheat tortillas and make quesadillas instead of tacos in a hot cast iron pan – add in thin pieces of fresh mozzarella just before cooking for some extra creamy, melted goodness.

Nutritional Information

Total Fat
Saturated Fat