One-Pan Cheesy Black Bean Tacos
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One-Pan Cheesy Black Bean Tacos

One-Pan Cheesy Black Bean Tacos

with Green Pepper & Smoky Red Pepper Crema

We love making tacos at home so we can customize them to fit our exact craving. For this vegetarian version, we ditched the meat for a hearty filling of green pepper and spiced black beans, and two cheeses for maximum melt-factor, plus a drizzle of smoky red pepper crema. Oh, and did we mention these are ready in just 15 minutes?

Easy Cleanup
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit

Black Beans

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Long Green Pepper

1 tablespoon

Southwest Spice Blend

½ cup

Cheddar Cheese

(Contains Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories840 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate97 g
Sugar11 g
Dietary Fiber11 g
Protein31 g
Cholesterol65 mg
Sodium2230 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 produce. • Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Cook Green Pepper

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help green pepper soften.

Make Filling

• While green pepper cooks, drain and rinse beans. • Once green pepper is softened, stir in scallion whites and 2 tsp Southwest Spice Blend (4 tsp for 4 servings; be sure to measure—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.

Finish & Serve

• Sprinkle bean filling with cheddar and Mexican cheese blend. Cover pan until cheese melts, 1-2 minutes. • 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.

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