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

There’s nothing quite like homemade tacos, especially when you can customize them to your exact cravings. These vegetarian black bean tacos are loaded with tender poblano strips, a spiced bean filling and not one but two kinds of melted cheese for maximum indulgence. A drizzle of smoky red pepper crema adds the perfect finishing touch.

The best part? This entire meal comes together in just 15 minutes using a single pan. That’s faster than waiting in line at your favorite taco spot! Whether you’re looking for a quick weeknight dinner or a fun taco night with friends, this recipe delivers big flavor with minimal effort.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the poblano lengthwise, remove the core and seeds, then slice crosswise into thin strips. Trim the scallions and thinly slice, separating the white parts from the green tops.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano strips and cook, stirring occasionally, until softened, about 5-6 minutes. If the pan seems dry, add a splash of water to help the peppers soften.
3. While the poblano cooks, drain and rinse the black beans in a strainer. Once the poblano is tender, stir in the scallion whites and 2 teaspoons of the Southwest spice blend (use 4 teaspoons if making 4 servings). Cook until fragrant, about 30 seconds.
4. Add the drained black beans, Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings) to the pan. Stir everything together and cook until the filling thickens, 2-3 minutes.
5. Sprinkle the black bean filling evenly with the cheddar cheese and Mexican cheese blend. Cover the pan and let the cheese melt, 1-2 minutes. Remove from heat.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Spoon the cheesy black bean filling into each tortilla. Drizzle with smoky red pepper crema and garnish with the reserved scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in damp paper towels to prevent cracking.

How do I store leftovers?

Store the black bean filling separately from the tortillas in an airtight container in the refrigerator for up to 3 days. Reheat the filling in a pan and warm tortillas before serving.

Can I add other vegetables?

Absolutely! Sautéed bell peppers, onions or corn would be great additions. Cook them along with the poblano.