Don’t get us wrong, we’re always up for going out for tacos, but we absolutely love making them at home so that we can customize them to fit our EXACT craving. For this vegetarian version, we ditched the meat for a hearty filling of poblano and spiced black beans, then added not one, but TWO, kinds of cheese for maximum melt-factor, plus a drizzle of smoky red pepper crema. Oh, and did we mention these are ready in just 15 minutes? That’s faster than waiting in line at your local taco spot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Mexican Cheese Blend(ContainsMilk)
Flour Tortillas(ContainsWheat, Soy)
Southwest Spice Blend
White Cheddar Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsMilk, Soy)
• Wash and dry produce. • Halve, core, and thinly slice poblano crosswise into strips. Halve, peel, and thinly slice half the onion (all for 4 servings).
• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion; cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help poblano soften.
• While veggies cook, drain and rinse beans. • Once veggies are softened, stir in 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 and smoky red pepper crema. Serve.