My kids don't eat all of these recipes.  They'll crush some and turn their noses up at others, BUT nearly every recipe I make they will eat deconstructed.  Both our girls love red bell pepper.  They won't eat the fajita peppers, but I can toss some fresh sliced pieces onto their dinner plates before I throw the rest of the peppers into the oven to roast. 

This taco recipe came about because while my kids plucked several red bell peppers off the shelf on our grocery trip, I plucked several hatch green chiles that were in season.  I figured I could throw it all together with whatever was in the pantry to make some sort of taco! I threw these together with pantry staples and Ross & my sister loved them so much I figured they were blog worthy.

The most important tip of this recipe would be to exercise patience with your oven… its nice to get a mix of crisp pepper and soft pepper so don't pull them out too soon!

Also, the refried black beans and/or salsa can be made in advance and kept in the fridge for a few days if that eases dinnertime prep for you.

Tortillas

Crème fraiche

Avocado slices

Refried Black Beans

1/2 white onion sliced thinly

1-2 tbsp of butter

1 can of black beans not drained

2 tsp cumin

1 tsp chile powder

Salt

Fajitas

3 cloves of garlic peeled

2-3 red bell pepper (or any color) sliced

1 red onion sliced

Olive oil

Salt & pepper

Hatch Chile Salsa

4 hatch green chiles

1/2 white onion (leftover from refried beans)

1 garlic clove

Juice of 2 limes

Salt

1. Preheat oven to 425 degrees

2. (Fajitas) On a baking sheet, toss your peppers, onion and garlic cloves with a couple tablespoons of olive oil and some salt and pepper. Bake for 20-25 minutes or until your peppers look fajita-worthy.

3. (Refried Beans) In a small pot, melt the butter and throw the onion in with some salt.  Once onions are soft pour in the black beans and juices from can along with the spices.  Simmer for approximately 10-15 minutes, stirring and mashing the beans with your spoon (or even a muddler) occasionally.

4. (Salsa) Roast your peppers and the half of the white onion on the stove.  You can do this with a grate over a burner or even in a cast iron skillet (may add time).  Once appropriately charred, roughly chop them and throw them into a bullet-style of blender or small food processor with a fresh clove of garlic, lime juice and salt.  Purée to desired consistency adding more lime juice or water if you like the salsa to be a bit thinner.

5. Assemble your tacos and top with crème fraiche and avocado slices.

Pastor marinated Chicken thighs (can post receipe for pastor marinade or Mexican style bbq shrimp (brushed with light mayonaise and lightly seasoned and lime squeeze)