30-Minute One-Pan Cheesy Black Bean Tacos
These quick weeknight tacos feature a hearty black bean and green pepper filling seasoned with Southwest spices and melted with two types of cheese. The smoky red pepper crema adds a creamy, slightly spicy finish that complements the savory beans perfectly. Everything cooks in one pan for easy cleanup, making this an ideal family dinner when you want something satisfying but don't have much time. The combination of cheddar and Mexican cheese blend creates an extra-rich, gooey texture.
Ingredients
- 2 unit scallions, trimmed and sliced, whites and greens separated
- 1 unit black beans, drained and rinsed
- 1 unit Tex-Mex paste
- ½ cup Mexican cheese blend
- 6 unit flour tortillas
- 1 unit long green pepper, halved, deseeded, and sliced into strips
- 1 tablespoon Southwest spice blend
- ½ cup cheddar cheese
- 2 tablespoon smoky red pepper crema
- cooking oil
Instructions
- 1
Wash and dry produce
- 2
Halve, deseed, and thinly slice green pepper crosswise into strips
- 3
Trim and thinly slice scallions, separating whites from greens
- 4
Heat oil in a large pan over medium-high heat
- 5
Add green pepper and cook, stirring, until softened
- 6
Drain and rinse beans
- 7
Stir in scallion whites and Southwest Spice Blend
- 8
Cook, stirring, until fragrant
- 9
Add beans, Tex-Mex paste, and water
- 10
Cook, stirring, until filling has combined and thickened
- 11
Sprinkle bean filling with cheddar and Mexican cheese blend
- 12
Cover pan until cheese melts
- 13
Wrap tortillas in damp paper towels and microwave until warm and pliable
- 14
Divide tortillas between plates and fill with bean filling, smoky red pepper crema, and scallion greens
- 15
Serve
Tips
If green pepper isn't softening quickly enough, add a splash of water to help it cook.
Be sure to measure the Southwest Spice Blend carefully as the recipe calls for a specific amount.
Warm tortillas in damp paper towels to make them pliable and prevent cracking when filled.
Good to Know
Refrigerate assembled tacos up to 2 days. Store components separately for best quality.
Prepare bean filling up to 2 days ahead. Reheat before serving and add fresh toppings.
Serve immediately while tortillas are warm and cheese is melted for best texture.
Common Mistakes
Don't skip covering the pan when melting cheese or it won't melt evenly.
Avoid overcooking the green peppers to prevent them from becoming mushy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these tacos spicier?
Yes, add diced jalapeños with the green peppers or use hot sauce in place of some of the crema.
What if I don't have Tex-Mex paste?
Substitute with a tablespoon of tomato paste mixed with cumin, chili powder, and garlic powder.
How long do leftovers keep?
Store components separately in the refrigerator for up to 3 days. Reheat filling before serving.