Cheesy Black Bean Tacos

Name: Cheesy Black Bean Tacos with Poblano & Smoky Red Pepper Crema
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; 13.4 ounce Black Beans; 1 unit Tex-Mex Paste; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 1 unit Poblano Pepper; 1 tablespoon Southwest Spice Blend; ½ cup White Cheddar Cheese; 2 tablespoon Smoky Red Pepper Crema; 1 teaspoon Vegetable Oil

with Poblano & Smoky Red Pepper Crema

Recipe Development TeamPublished on December 01, 2020

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Don’t get us wrong, we’re always up for going out for tacos, but we absolutely love making them at home. That way, we can customize them to fit our EXACT craving of the moment. For this vegetarian version, we ditch the meat for a hearty filling of poblano and spiced black beans, then top smoky red pepper crema and not one, but TWO kinds of cheese for maximum melt-factor. Oh, and did we mention these are ready in just 15 minutes? That’s faster than waiting in line at our local taco spot.

Tags:

Veggie

•Spicy

•Quick

•One Pan

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time3 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

13.4 ounce

Black Beans

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Poblano Pepper

1 tablespoon

Southwest Spice Blend

½ cup

White Cheddar Cheese

(Contains: Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk, Soy)

Not included in your delivery

1 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)3515 kJ

Calories840 kcal

Fat36 g

Saturated Fat18 g

Carbohydrate95 g

Sugar7 g

Dietary Fiber10 g

Protein32 g

Cholesterol65 mg

Sodium2360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Strainer

•Paper Towel

Instructions

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice poblano crosswise into strips.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help poblano soften.

• While poblano cooks, drain and rinse beans. • Once poblano is softened, stir in scallion whites and 2 tsp Southwest Spice (4 tsp for 4 servings). (Be sure to measure the Southwest Spice—we sent more.) Cook until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and ¼ cup water (1/3 cup for 4). Cook, stirring, until filling is combined and thickened, 2-3 minutes.

• Sprinkle black bean filling with white cheddar and Mexican cheese. Cover pan until cheese melts, 1-2 minutes. Turn off heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with black bean filling, smoky red pepper crema, and scallion greens. Serve.