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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
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
Utensils
Instructions
• Wash and dry produce. • Halve, deseed, and thinly slice green pepper 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 green pepper and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help green pepper soften.
• 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.
• 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.
