15-Minute Cheesy Black Bean Tacos with Green Pepper &Amp; Smoky Crema

Forget takeout-these cheesy black bean tacos are ready in just 15 minutes and loaded with bold, smoky flavor. We’re talking spiced black beans, sautéed green pepper and onion and not one but two kinds of melted cheese, all finished with a drizzle of smoky red pepper crema.

This vegetarian taco night comes together in a single pan, so cleanup is a breeze. Whether you’re feeding a crowd or just craving something quick and satisfying, these tacos deliver maximum melt and minimum fuss.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice the green pepper crosswise into strips. Halve, peel and thinly slice half the onion.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and sliced onion; cook, stirring, until softened, 5-6 minutes. If needed, add a splash of water to help the pepper soften.
3. While the veggies cook, drain and rinse the black beans. Once the veggies are softened, stir in 2 teaspoons of the Southwest spice blend (use 4 teaspoons for 4 servings). Cook until fragrant, about 30 seconds. Add the black beans, Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the filling is combined and thickened, 2-3 minutes.
4. Sprinkle the black bean filling with the white cheddar and Mexican cheese blend. Cover the pan until the cheese melts, 1-2 minutes. Turn off the heat. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the cheesy black bean mixture. Drizzle with smoky red pepper crema and serve.

Recipe Tips

FAQ

Can I make these tacos vegan?

Yes! Use vegan cheese shreds and a dairy-free crema (such as cashew cream with smoked paprika).

What can I use instead of Southwest spice blend?

Mix equal parts chili powder, cumin, garlic powder and a pinch of cayenne.

How do I store leftovers?

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