One-Pan 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 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.
2 unit
Scallions
13.4 ounce
Black Beans
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(ContainsMilk)6 unit
Flour Tortillas
(ContainsWheat, Soy)1 unit
Poblano Pepper
1 tablespoon
Southwest Spice Blend
½ cup
Cheddar Cheese
(ContainsMilk)2 tablespoon
Smoky Red Pepper Crema
(ContainsMilk, Soy)Not included in your delivery
1 teaspoon
Cooking Oil
• Wash and dry produce. • Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
• 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 (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 has combined and thickened, 2-3 minutes.
• Sprinkle bean filling with 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 bean filling, smoky red pepper crema, and scallion greens. Serve.