15-Minute One-Pan Beef and Black Bean Tacos with Salsa Fresca and Lime Crema

These one-pan beef and black bean tacos are the ultimate quick weeknight dinner. In just 15 minutes, you can have a flavorful, satisfying meal that tastes like it took much longer. The secret is a Tex-Mex paste and southwest spice blend that infuses the beef and beans with rich, smoky flavor.

Top your tacos with a fresh tomato and scallion salsa fresca and a drizzle of tangy lime crema. Feel free to add extra lime juice for an extra zing. This recipe is all about big flavor with minimal effort-and minimal cleanup!

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream and half the lime juice. Season with salt and pepper. Set aside.
2. In a small bowl, combine diced tomato and sliced scallions. Season with salt and pepper. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4 minutes.
4. Stir in Tex-Mex paste, southwest spice blend and drained black beans. Cook for 1-2 minutes until heated through. Season with salt and pepper.
5. Warm tortillas in a dry skillet or microwave. Fill each tortilla with the beef and bean mixture.
6. Top with tomato-scallion salsa and a drizzle of lime crema. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or microwave before serving.

Can I make this recipe ahead of time?

You can prepare the beef and bean filling and the salsa up to 2 days ahead. Reheat the filling and assemble tacos just before serving.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and 1/2 teaspoon cumin.