15-Minute Skillet Cheesy Black Bean Tacos with Poblano and Smoky Red Pepper Crema

There’s nothing quite like a taco night at home where you can pile on exactly what you’re craving. These skillet black bean tacos come together in a single pan and deliver big on flavor without any meat. Tender strips of poblano and onion are sautéed until soft, then combined with spiced black beans and a touch of Tex-Mex paste for a hearty, smoky filling.

The real magic happens when you top the filling with a duo of white cheddar and Mexican cheese blend and let it melt into a gooey, irresistible layer. A drizzle of smoky red pepper crema adds a cool, tangy finish that ties everything together. Serve these in warm flour tortillas for a fast, satisfying dinner that beats takeout any day.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce 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 Poblano 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 all produce. Halve the poblano lengthwise, remove the core and seeds, then slice crosswise into thin strips. Halve, peel and thinly slice half the yellow onion (use the whole onion if making 4 servings).
2. Heat a drizzle of oil in a large skillet over medium-high heat. Add the poblano strips and sliced onion. Cook, stirring occasionally, until softened, about 5-6 minutes. If the pan looks dry, add a splash of water to help the poblano soften.
3. While the vegetables cook, drain and rinse the black beans in a strainer. Once the veggies are tender, stir in 2 teaspoons of Southwest Spice Blend (use 4 teaspoons for 4 servings). Cook until fragrant, about 30 seconds. Add the drained black beans, Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the filling is well combined and slightly thickened, 2-3 minutes.
4. Sprinkle the white cheddar cheese and Mexican cheese blend evenly over the black bean filling. Cover the skillet with a lid and let the cheese melt, 1-2 minutes. Remove from heat. Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates, spoon the cheesy black bean mixture onto each and drizzle with smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the white cheddar and Mexican cheese blend with any good melting cheese like Monterey Jack, pepper jack or a mild cheddar.

What can I use instead of smoky red pepper crema?

You can make a quick substitute by mixing sour cream with a pinch of smoked paprika and a little lime juice. Or use store-bought chipotle crema.

How do I make this recipe vegan?

To make it vegan, omit the cheeses and use a dairy-free crema (like cashew cream with smoked paprika). The black bean filling is already plant-based.