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

These cheesy black bean tacos are the ultimate quick and satisfying dinner. Loaded with sautéed green peppers, spiced black beans and a generous sprinkle of cheddar and Mexican cheese, they’re finished with a drizzle of smoky red pepper crema for a burst of flavor. Ready in just 15 minutes, they’re perfect for busy weeknights.

Customize your tacos with your favorite toppings or enjoy them as is. The combination of creamy beans, melted cheese and the smoky crema is irresistible. Plus, everything comes together in one pan, making cleanup a breeze.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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 the green pepper lengthwise, remove seeds and slice thinly crosswise into strips. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and cook, stirring occasionally, until softened, about 5-6 minutes. If needed, add a splash of water to help the pepper soften.
3. While the pepper cooks, drain and rinse the black beans. Once the pepper is softened, stir in the scallion whites and 2 teaspoons of Southwest Spice Blend (use 4 teaspoons for 4 servings). Cook, stirring, until fragrant, about 30 seconds. Add the black beans, Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the filling is combined and thickened, 2-3 minutes.
4. Sprinkle the bean filling evenly with cheddar cheese and Mexican cheese blend. Cover the pan and let the cheese melt, 1-2 minutes. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates, fill with the cheesy bean mixture and drizzle with smoky red pepper crema. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of black beans?

This recipe is designed as a vegetarian version with black beans, but you can substitute cooked ground turkey for the beans if you prefer. Simply brown the turkey with the spice blend and proceed with the recipe.

What can I use instead of smoky red pepper crema?

If you don’t have smoky red pepper crema, you can mix sour cream with a pinch of smoked paprika and a little lime juice for a similar flavor.

Can I make these tacos ahead of time?

The bean filling can be prepared up to 2 days in advance and reheated. Assemble the tacos just before serving to keep the tortillas from getting soggy.