Cheesy Black Bean Tacos
with Poblano & Smoky Red Pepper Crema
- Milk
- Wheat
- Soy
Don’t get us wrong, we’re always up for going out for tacos, but we absolutely love making them at home. That way, we can customize them to fit our EXACT craving of the moment. For this vegetarian version, we ditch the meat for a hearty filling of poblano and spiced black beans, then top smoky red pepper crema and not one, but TWO kinds of cheese for maximum melt-factor. Oh, and did we mention these are ready in just 15 minutes? That’s faster than waiting in line at our local taco spot.
Ingredients
½ cup
White Cheddar Cheese
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice poblano crosswise into strips.
• 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 is combined and thickened, 2-3 minutes.
• Sprinkle black bean filling with white 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 black bean filling, smoky red pepper crema, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, cheesy blend of beans and peppers, though some found it bland and wanted more spice or acidity 🌶️.
- Ease of prep: Customers raved about how quick and simple this meal is to make, perfect for busy weeknights.
- Suggestions: Consider adding fresh toppings like pico de gallo, lettuce, or avocado for more texture and flavor variety.
- Portions: Some felt it wasn't quite filling enough as a main dish; try pairing with rice or chips for a heartier meal.
- Vegetarian option: Even meat-eaters were pleasantly surprised by how satisfying and flavorful these meatless tacos can be.
Reviews from our home cooks
We microwaved the tortillas this time so they were a little too soft/damp - next time we will gently crisp them over the gas stove flame. Loved the smoky red pepper crema! Very easy/minimal prep with this recipe - nice for a break. The poblano was not spicy at all - tamed down cooking it with scallions then with the black beans. Filling and tasty meal!
These tacos were soooo tasty!!! Although Hello Fresh forgot to include the Smoky Red Pepper Crema with my delivery, the meal had plenty of flavor. The recipe said to cook the sliced Poblano Peppers (delicious!) for 5 - 6 minutes, until "soft", which I took to mean "al dente", but mine were still crispy crunchy after 6 minutes, even cooking with "splash of water", and I had to cook Poblano more like 10-12 minutes. The tacos/outcome were 100% delicious, though. "All's well that ends well!"
Um, yes please! I waited to make these black bean tacos thinking they'd be boring but boy was I wrong. They were full of flavor a great tangy texture and made the perfect Saturday brunch with little effort. New favorite!
I love the one pan idea. These were great, love those black beans and appreciated lots of cheese. Poblanos were really beautiful. Really liked the spices.
This recipe is almost 4-stars save that the red pepper crema was a stingy portion... only one madley packet for two servings. Also, it might be good to advise that one may not need to add all of the two cheeses in step 4. Yes, this is a "cheesy" recipe, but adding all of the contents to the bean filling was a bit of overkill. Quick and easy to fix though, tasty. PS: I had some jalapeno peppers, avocado and some crunchy tortilla chips on hand which bumped up the flavor a bit.
Good, but not my favorite. Probably a personal preference on my part, but I didn't love the smoky red pepper crema and ended up substituting for regular sour cream on my second taco. I'd love to see a cheesy black bean burrito on the menu at some point--I've been looking for a good recipe for that.
This was quite tasty and I love a good black bean taco. I just wish it had something with a little crunch in it like the smashed one-pan black bean tacos have the slaw. Still a great recipe!
Could have used more red pepper crema sauce but other than that it was good as I have been looking for a way to make tacos using black beans
Outstanding flavor. I loved the smoky red pepper crema! Added some hot sauce, and this recipe was fire 🔥!
The black bean tacos were amazingly tasteful. My husband said it is like eating at a high end restaurant!
