One-Pan Cheesy Chicken Tacos

Name: One-Pan Cheesy Chicken Tacos with Black Beans, Green Pepper & Smoky Red Pepper Crema
Total time: 15 min
Yield: 2
Cuisine: Mexican
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; 1 teaspoon Cooking Oil; 10 ounce Chopped Chicken Breast; Salt; Pepper

with Black Beans, Green Pepper & Smoky Red Pepper Crema

Recipe Development TeamPublished on May 22, 2024

4.6

(91 customers rated)

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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:

Spicy

•Quick

•Easy Prep & Clean

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)

10 ounce

Chopped Chicken Breast

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories1010 kcal

Fat41 g

Saturated Fat17 g

Carbohydrate85 g

Sugar11 g

Dietary Fiber11 g

Protein62 g

Cholesterol170 mg

Sodium2270 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.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes.

• 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.

Add green pepper to pan with chicken or beef (skip the oil); cook through this step as instructed.

• 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.

Chicken is fully cooked when internal temperature reaches 165°.