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 with hot sauce, 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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mexican Cheese Blend(ContainsMilk)
Southwest Spice Blend
White Cheddar Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsMilk, Soy)
• 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 (be sure to measure—we sent more). Cook until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and ¼ cup water. Cook, stirring, until filling is combined and thickened, 2-3 minutes. • 4 SERVINGS: Stir in 4 tsp Southwest Spice. Use 1/3 cup water.
• 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, scallion greens, and as much hot sauce as you like. Serve.