Quick Cheesy Black Bean Tacos with Green Pepper and Smoky Red Pepper Crema

These cheesy black bean tacos are the ultimate quick weeknight dinner. In just 15 minutes, you can have a delicious vegetarian meal that’s packed with flavor and texture. The filling features tender green pepper and onion, spiced black beans, and a generous amount of melted white cheddar and Mexican cheese blend. A drizzle of smoky red pepper crema adds a creamy, tangy finish that ties everything together.

Forget waiting in line at your local taco spot—these homemade tacos are faster and just as satisfying. Serve them with your favorite toppings like salsa, avocado, or hot sauce for an extra kick. Perfect for busy nights when you want something hearty and delicious without the hassle.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core, and thinly slice the green pepper crosswise into strips. Halve, peel, and thinly slice half the onion.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and sliced onion; cook, stirring, until softened, 5-6 minutes. If needed, add a splash of water to help the pepper soften.
3. While the veggies cook, drain and rinse the black beans. Once the veggies are softened, stir in 2 teaspoons of the Southwest Spice Blend (use 4 teaspoons for 4 servings). Cook until fragrant, about 30 seconds.
4. Add the black beans, Tex-Mex paste, and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the filling is combined and thickened, 2-3 minutes.
5. Sprinkle the black bean filling with the white cheddar and Mexican cheese blend. Cover the pan and let the cheese melt, 1-2 minutes. Turn off the heat.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates and fill with the black bean filling. Drizzle with smoky red pepper crema and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in damp paper towels until pliable.

How can I make this recipe vegan?

Replace the cheeses with vegan alternatives and use a plant-based crema or skip it. The black bean filling is naturally vegan without cheese.

Can I prepare the filling ahead of time?

Absolutely! Cook the filling, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat in a pan before assembling the tacos.