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: tender poblano peppers, spiced black beans and a smoky red pepper crema that adds a rich, tangy kick. Topped with two kinds of melted cheese and a dash of hot sauce, they’re the perfect weeknight meal.

Forget waiting in line at your favorite taco spot-this recipe is faster, fresher and fully customizable. Whether you’re cooking for yourself or a crowd, these tacos are sure to satisfy your cravings.

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Ingredients

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 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 Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the scallions, separating white and green parts. Dice the poblano pepper into small pieces. Drain and rinse the black beans.
2. In a large skillet over medium-high heat, add a drizzle of oil. Cook the poblano and white parts of scallions until softened, about 2-3 minutes.
3. Add the black beans, Tex-Mex paste and Southwest spice blend. Stir to combine and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
4. Reduce heat to low. Sprinkle the white cheddar and Mexican cheese blend over the bean mixture. Cover the skillet and let the cheese melt, about 1-2 minutes.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
6. Divide the cheesy bean mixture among the tortillas. Drizzle with smoky red pepper crema and hot sauce. Garnish with the green parts of scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper instead of poblano?

Yes, you can substitute with bell pepper for a milder flavor or jalapeño for more heat.

How do I store leftover taco filling?

Store the bean and cheese mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.

Can I make this recipe vegan?

Absolutely! Use vegan cheese and a plant-based crema. Omit the cheese or use a vegan alternative.