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One-Pan Cheesy Beef & Black Bean Tacos with Green Pepper & Smoky Red Pepper Crema

Don’t get us wrong, we’re always up for going out for tacos, but we absolutely love making them at home so that 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, then added not one, but TWO, kinds of cheese for maximum melt-factor, plus a drizzle of smoky red pepper crema. Oh, and did we mention these are ready in just 15 minutes? That’s faster than waiting in line at your local taco spot.

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Spicy Easy Prep Quick Easy Cleanup Summer lunches
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 yellow onion
  • 1 long green pepper
  • 1 black beans
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 0.5 cups white cheddar cheese
  • 0.5 cups mexican cheese blend
  • 2 tbsp smoky red pepper crema
  • 6 flour tortillas
  • 2 tsp cooking oil
  • ground beef
  • salt
  • pepper
  • 1 yellow onion
  • 2 long green peppers
  • 2 black beans
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 1 cup white cheddar cheese
  • 1 cup mexican cheese blend
  • 4 tbsp smoky red pepper crema
  • 12 flour tortillas
  • 2 tsp cooking oil
  • ground beef
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve, core, and thinly slice green pepper crosswise into
    strips. Halve, peel, and thinly slice half the onion (all for
    4 servings).
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add green pepper and sliced onion; cook, stirring,
    until softened, 5-6 minutes. TIP: If needed, add a splash of
    water to help pepper soften.
  3. • While veggies cook, drain and rinse beans.
    • Once veggies are softened, stir in 2 tsp Southwest Spice
    Blend (4 tsp for 4 servings). (Be sure to measure the
    Southwest Spice Blend; 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.
    Once Southwest Spice Blend is fragrant, add another
    drizzle of oil to pan. Add beef or turkey and season
    with salt and pepper. Cook, breaking up meat into
    pieces, until browned and cooked through, 4-6 minutes.
    Cook through the remainder of this step as instructed.
  4. • Sprinkle black bean filling with white cheddar and
    Mexican cheese blend. 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 and smoky red pepper crema. Serve.
    Ground Beef is fully cooked when internal temperature reaches 160°.