Quick Cheesy Black Bean Tacos with Smoky Red Pepper Crema

These cheesy black bean tacos are the perfect weeknight dinner when you’re craving something flavorful but short on time. The filling comes together in one pan, combining tender green peppers, spiced black beans and a blend of cheddar and Mexican cheeses for maximum meltiness. A drizzle of smoky red pepper crema adds a tangy, smoky finish that ties everything together.

Ready in just 20 minutes, these tacos are vegetarian, customizable and sure to become a regular in your dinner rotation. Serve them with your favorite toppings or enjoy as is-they’re delicious either way!

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Ingredients

0.5 cup Cheddar CheeseView 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 crosswise into thin strips. Trim and thinly slice scallions, separating white parts from green tops.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper strips and cook, stirring occasionally, until softened, about 5-6 minutes. If needed, add a splash of water to help soften.
3. While pepper cooks, drain and rinse the black beans. Once pepper is tender, stir in the scallion whites and 2 teaspoons of Southwest Spice Blend (use 4 teaspoons for 4 servings). Cook 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 thickens, about 2-3 minutes.
4. Sprinkle the bean mixture evenly with cheddar cheese and Mexican cheese blend. Cover the pan and let the cheese melt, 1-2 minutes. Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas among plates, fill with cheesy bean mixture, drizzle with smoky red pepper crema and garnish with 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 before filling.

What can I substitute for smoky red pepper crema?

Try a mix of sour cream and smoked paprika or use a store-bought chipotle crema.

How do I store leftovers?

Store the bean filling separately from tortillas in the fridge for up to 3 days. Reheat filling in a pan and assemble fresh.