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Cheesy Black Bean Tacos
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Cheesy Black Bean Tacos

Cheesy Black Bean Tacos

with Poblano & Smoky Red Pepper Crema

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.

One Pan

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

Total Time15 minutes
Prep Time3 minutes


serving amount

2 unit


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

Cooking Oil


Nutrition Values

/ 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.


Large Pan
Paper Towel



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

Cook Poblano

• 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.

Cook Filing

• 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.

Finish & Serve

• 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.

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