One-Pan Cheesy Black Bean Tacos

Name: One-Pan Cheesy Black Bean Tacos with Green Pepper & Smoky Red Pepper Crema
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Black Beans; 1 unit Tex-Mex Paste; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 1 unit Long Green Pepper; 1 tablespoon Southwest Spice Blend; ½ cup Cheddar Cheese; 2 tablespoon Smoky Red Pepper Crema; Cooking Oil

with Green Pepper & Smoky Red Pepper Crema

Recipe Development TeamPublished on June 02, 2025

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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?

Tags:

Veggie

•Quick

•Easy Prep & Clean

•Spicy

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

Cooking Oil

Nutrition Values

/ per serving

Calories830 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber11 g

Protein31 g

Cholesterol65 mg

Sodium2160 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.

Utensils

•Large Pan

•Strainer

•Paper Towel

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 the Southwest Spice Blend—we sent more.) Cook, stirring, until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and ¼ cup water (⅓ 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.