One-Pan Beef and Black Bean Tacos with Fresh Salsa and Lime Crema

These one-pan beef and black bean tacos are the ultimate quick weeknight dinner. In just 15 minutes, you can have flavorful, hearty tacos on the table with minimal cleanup. The beef and black beans are cooked together in a smoky Tex-Mex paste, then topped with a bright tomato and scallion salsa and a creamy lime crema.

Warm flour tortillas hold all the deliciousness and a squeeze of fresh lime juice ties everything together. This recipe is perfect for busy nights when you crave something satisfying but don’t have much time.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice the tomato into ½-inch pieces. Trim and roughly chop the scallions. Quarter the lime. In a small bowl, combine the tomato, scallions and a big squeeze of lime juice. Season with salt and pepper. Set aside.
2. In another small bowl, combine the sour cream, a squeeze of lime juice, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and press it into an even layer with a spatula. Cook without stirring until browned on the bottom, 2-3 minutes. Break the beef into pieces, then stir in the Southwest spice blend and cook until fragrant, about 30 seconds.
4. Add the black beans (with their liquid) and the Tex-Mex paste to the pan. Cook, stirring, until the beef is cooked through and the mixture has thickened, 2-3 minutes.
5. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates. Fill with the beef and bean mixture, top with the salsa (draining first if desired) and drizzle with the lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well in this recipe. Just be sure to cook it through to an internal temperature of 165°F.

What is Tex-Mex paste?

Tex-Mex paste is a concentrated tomato-based seasoning blend with spices like chili powder, cumin and garlic. If you don’t have it, you can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and ½ teaspoon of cumin.

Can I make these tacos dairy-free?

Absolutely! Use a dairy-free sour cream alternative or omit the crema and serve with extra salsa and lime.