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

Craving tacos but short on time? These cheesy black bean tacos come together in just 15 minutes, making them the ultimate weeknight win. We’ve swapped meat for a hearty filling of green peppers and spiced black beans, then topped it with a blend of cheddar and Mexican cheeses for maximum melt factor. A drizzle of smoky red pepper crema adds the perfect finishing touch.

Best of all, everything cooks in one pan, so cleanup is a breeze. Whether you’re feeding a crowd or just yourself, these customizable tacos are sure to hit the spot. Serve them with your favorite toppings and enjoy!

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Ingredients

2 unit ScallionsView 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 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 the green pepper lengthwise, remove seeds and slice crosswise into thin 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 until fragrant, about 30 seconds. Add the black beans, Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the filling has thickened, about 2-3 minutes.
4. Sprinkle the bean filling with the cheddar cheese and Mexican cheese blend. Cover the pan and let the cheese melt, about 1-2 minutes. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
5. Divide the warm tortillas among plates. Fill each with the cheesy bean mixture, then drizzle with smoky red pepper crema and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I make these tacos ahead of time?

The bean filling can be prepared up to 2 days in advance and stored in the refrigerator. Reheat in a pan before assembling the tacos.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce or use a store-bought chipotle crema.

How do I store leftovers?

Store the bean filling separately from the tortillas in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a pan and warm the tortillas before serving.