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Vegan Roasted Pepper Tacos

Cook Time15 mins
Total Time15 mins
Servings: 8 tacos


  • 4 cups kale chopped (or spinach)
  • 4 cloves garlic minced
  • 1/2 cup vegetable stock
  • 6 poblanos
  • 2 bell peppers any color
  • 8 corn tortillas

Toppings of Choice

  • 2 avocados
  • pico de gallo (see recipe link below)
  • guacamole (see recipe link below)
  • jicama (great for crunch and moisture!)
  • 1 lime


  • Put the peppers on the top rack of your oven and turn on your broiler. Roast the peppers a few minutes until the skins are charred. Rotate the peppers until most of the pepper is charred. Place the peppers in a bag or container and seal to trap the steam in. The steam will help pull the skins off of the peppers.
  • Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the kale and garlic. Cook until the garlic is fragrant, approximately 1 minute. Add the stock to the kale (this will give the kale some moisture). Sprinkle with salt. Turn the heat to low and continue cooking until the kale is soft, approximately 10-15 minutes.
  • The peppers should now be cool enough to handle. Peel most of the skin off of the peppers. Remove the stem and seeds. Cut the peppers into strips and set aside.
  • To assemble, place some of the kale mixture at the bottom of the taco. Top with some of the peppers. Add additional toppings of choice. My favorite combination is jicama, lime, and pico de gallo.