Quick Cheesy Chicken and Black Bean Tacos with Smoky Red Pepper Crema

These tacos are all about bold flavors and fast preparation. A hearty filling of seasoned black beans, tender chicken and sautéed green pepper gets topped with a smoky red pepper crema and a blend of cheddar and Mexican cheeses for maximum melt. Ready in just 15 minutes, they’re perfect for a busy weeknight dinner.

Customize your tacos with your favorite toppings-we love adding scallion greens for a fresh crunch. The smoky crema ties everything together, making each bite irresistible.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

0.67 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. Wash and dry produce. Halve, deseed and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
2. 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 in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. 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 (skip the oil); cook through this step as instructed.
4. 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.
5. 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.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cheddar and Mexican cheese blend with any melting cheese like Monterey Jack, Colby or a shredded Mexican blend.

Can I make these tacos vegetarian?

Absolutely! Simply omit the chicken and add an extra can of black beans or your favorite plant-based protein.

How do I store leftovers?

Store the filling and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a pan and warm tortillas before serving.