Cheesy Black Bean Tacos

Name: Cheesy Black Bean Tacos with Poblano & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup Cheddar Cheese; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 Black Beans; 6 Tortillas; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Poblano & Smoky Red Pepper Crema

By Recipe0 System

Don’t get us wrong, we’re always up for going out for tacos, but we absolutely love making them at home. That way, we can customize them to fit our EXACT craving of the moment. For this vegetarian version, we ditch the meat for a hearty filling of poblano and spiced black beans, then top smoky red pepper crema and not one, but TWO kinds of cheese for maximum melt-factor. Oh, and did we mention these are ready in just 15 minutes? That’s faster than waiting in line at our local taco spot.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Cheddar Cheese
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 Black Beans
6 Tortillas
2 unit Scallions
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice poblano crosswise into strips.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help poblano soften.
3

While poblano cooks, drain and rinse beans.

Once poblano is softened, stir in scallion whites and 2 tsp Southwest Spice (4 tsp for 4 servings). (Be sure to measure the Southwest Spice—we sent more.) Cook until fragrant, 30 seconds.

Add beans, Tex-Mex paste, and ¼ cup water (1⁄3 cup for 4). Cook, stirring, until filling is combined and thickened, 2-3 minutes.
4

Sprinkle black bean filling with white cheddar and Mexican cheese. Cover pan until cheese melts, 1-2 minutes. Turn off heat.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with black bean filling, smoky red pepper crema, and scallion greens. Serve.

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