Mexican · Serves 2
with Poblano & Smoky Red Pepper Crema
We love making tacos at home so we can customize them to fit our exact craving. For this vegetarian version, we ditched the meat for a hearty filling of green pepper and spiced black beans, and two cheeses for maximum melt-factor, plus a drizzle of smoky red pepper crema. Oh, and did we mention these are ready in just 15 minutes?
Wash and dry produce.
Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help green pepper soften.
While green pepper cooks, drain and rinse beans.
Once green pepper is softened, stir in scallion whites and 2 tsp Southwest Spice Blend (4 tsp for 4 servings). (Be sure to measure the Southwest Spice Blend—we sent more.) Cook, stirring, until fragrant, 30 seconds.
Add beans, Tex-Mex paste, and ¼ cup water (⅓ cup for 4). Cook, stirring, until filling has combined and thickened, 2-3 minutes.
Sprinkle bean filling with cheddar and Mexican cheese blend. Cover pan until cheese melts, 1-2 minutes.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with bean filling, smoky red pepper crema, and scallion greens. Serve.
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