One-Pan Smashed Black Bean Tacos

Name: One-Pan Smashed Black Bean Tacos with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Lime; 13.4 Black Beans; 1 Southwest Spice Blend; 1 Tex-Mex Paste; ¼ Cilantro; 4 Shredded Red Cabbage; 2 Mayonnaise; 6 Flour Tortillas; ¼ Monterey Jack Cheese; 2 Smoky Red Pepper Crema; 1 Olive Oil; 1 Butter; ¼ Sugar; Salt; Pepper

with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema

Recipe Development TeamPublished on December 14, 2021

4.4

(16.3K)

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Can’t resist a side of spiced, creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!

Tags:

Veggie

•Easy Cleanup

•Meal Prep

Allergens:

Eggs

•Soy

•Wheat

•Milk

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 Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

Red Onion

Lime

13.4

Black Beans

Southwest Spice Blend

Tex-Mex Paste

Cilantro

Shredded Red Cabbage

Mayonnaise

(Contains: Eggs)

Flour Tortillas

(Contains: Soy, Wheat)

Monterey Jack Cheese

(Contains: Milk)

Smoky Red Pepper Crema

(Contains: Soy, Milk)

Not included in your delivery

Olive Oil

Butter

(Contains: Milk)

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories850 kcal

Fat40 g

Saturated Fat15 g

Carbohydrate99 g

Sugar11 g

Dietary Fiber11 g

Protein22 g

Cholesterol50 mg

Sodium2200 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

•Plastic Wrap

•Small Bowl

•Large Pan

•Potato Masher

•Large Bowl

•Paper Towel

Instructions

• Wash and dry produce. • Halve, peel, and thinly slice half the onion (all for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice, and Tex- Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.