15-Minute Cheesy Black Bean Tacos with Poblano and Smoky Red Pepper Crema

There’s nothing quite like homemade tacos, especially when they come together in just 15 minutes. These cheesy black bean tacos are packed with flavor-spiced black beans, tender poblano pepper and a smoky red pepper crema that adds a delicious kick. Plus, we use two types of cheese for the ultimate melty, gooey finish.

Perfect for busy weeknights, this one-pan recipe means minimal cleanup and maximum taste. Whether you’re a vegetarian or just looking to switch up taco night, these are sure to become a favorite.

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Ingredients

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the scallions, separating white and green parts. Dice the poblano pepper into small pieces.
2. Heat oil in a large non-stick skillet over medium-high heat. Add the white parts of the scallions and poblano; cook until softened, about 2-3 minutes.
3. Stir in the black beans, Tex-Mex paste and Southwest spice blend. Cook for 1 minute until fragrant.
4. Reduce heat to low. Sprinkle the Mexican cheese blend and white cheddar evenly over the bean mixture. Cover and let melt, about 2 minutes.
5. Warm the flour tortillas in a dry skillet or microwave. Divide the cheesy bean mixture among the tortillas.
6. Drizzle with smoky red pepper crema and garnish with the reserved green scallions. Serve immediately.

Recipe Tips

FAQ

Can I make these tacos ahead of time?

The bean filling can be prepared up to 2 days in advance and stored in the fridge. Reheat in a skillet, add cheese and assemble just before serving.

What can I use instead of poblano pepper?

A green bell pepper works well for a milder flavor or use a jalapeño for more heat.

Are these tacos gluten-free?

The filling is gluten-free, but the flour tortillas contain gluten. Use corn tortillas to make the entire dish gluten-free.