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Easy Cheesy Black Bean Tacos

Easy Cheesy Black Bean Tacos

with Poblano & Smoky Red Pepper Crema

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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 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.

Tags:VeggieSpicyQuickOne Pan
Allergens:MilkWheatSoy

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

Preparation Time15 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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)

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat38 g
Saturated Fat20 g
Carbohydrate95 g
Sugar7 g
Dietary Fiber10 g
Protein30 g
Cholesterol55 mg
Sodium2440 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.
Instructions
Instructionsarrow up iconarrow up icon
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 (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.

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, scallion greens, and as much hot sauce as you like. Serve.