One-Pan Cheesy Black Bean Tacos

🥘 Ingredients

• Black Beans
  2 unit
• Cheddar Cheese
  1 c
• Cooking Oil
  1 tsp
• Flour Tortillas
  12 unit
• Guacamole
  1/2 c
• Long Green Pepper
  2 unit
• Mexican Cheese Blend
  1 c
• Scallions
  2 unit
• Smoky Red Pepper Crema
  4 tbsp
• Southwest Spice Blend
  4.02 tsp
• Tex-Mex Paste
  2 unit
• paper towels

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Halve, deseed, and thinly slice Long Green Pepper crosswise into strips. Trim and thinly slice Scallions , separating whites from greens.

   Long Green Pepper: 2 unit, Scallions: 2 unit
2. 

   2

   Heat a drizzle of Cooking 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.

   Cooking Oil: 1 tsp
3. 

   3

   While green pepper cooks, drain and rinse Black Beans . Once green pepper is softened, stir in scallion whites and Southwest Spice Blend (2 tsp; 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 1/4 cup water (1/3 cup for 4). Cook, stirring, until filling has combined and thickened, ⏱️ 2-3 minutes .

   Black Beans: 2 unit, Southwest Spice Blend: 4.02 tsp, Tex-Mex Paste: 2 unit
4. 

   4

   Sprinkle bean filling with Cheddar Cheese and Mexican Cheese Blend . Cover pan until cheese melts, ⏱️ 1-2 minutes . Wrap Flour Tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with bean filling, Guacamole , Smoky Red Pepper Crema , and scallion greens. Serve.

   Cheddar Cheese: 1 c, Mexican Cheese Blend: 1 c, Flour Tortillas: 12 unit, paper towels, Guacamole: 1/2 c, Smoky Red Pepper Crema: 4 tbsp