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Cheesy Black Bean Tacos

Cheesy Black Bean Tacos

with Poblano & Smoky Red Pepper Crema

Takeout Favorites
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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:VeggieSpicyQuickOne Pan
Allergens:MilkWheatSoy

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

Total Time15 minutes
Prep Time3 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

13.4 ounce

Black Beans

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat)

1 unit

Poblano Pepper

1 tablespoon

Southwest Spice Blend

½ cup

White Cheddar Cheese

(ContainsMilk)

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate95 g
Sugar7 g
Dietary Fiber10 g
Protein32 g
Cholesterol65 mg
Sodium2380 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
Utensilsarrow down iconarrow down icon
Large Pan
Strainer
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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

2

• 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.

3

• 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.

4

• 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.