One-Pan Beefy Black Bean Tacos
with Salsa Fresca & Lime Crema
No week is complete without a taco night—and this week’s taco comes together in just 15 minutes and is as simple as throwing everything in one-pan. Beef and black beans are cooked in a Tex-Mex paste for the ultimate flavor. You’ll top your tacos with a homemade tomato and scallion salsa fresca, a drizzle of lime crema. Feel free to douse those tortillas with as much extra lime juice as you like.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 unit
Lime
2 unit
Scallions
10 ounce
Ground Beef
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
13.4 ounce
Black Beans
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and roughly chop scallions. Quarter lime. • In a small bowl, combine tomato, scallions, and a big squeeze of lime juice. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes. • While beef browns, in a second small bowl, combine sour cream, a squeeze of lime juice, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. • Break up beef into pieces (it’ll finish cooking in the next step), then stir in Southwest Spice. Cook until fragrant, 30 seconds.
• Add beans and their liquid and Tex-Mex paste to pan with beef. Cook, stirring, until beef is cooked through and mixture has thickened, 2-3 minutes. • Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with beef and bean filling, salsa (draining first), and crema. Serve with remaining lime wedges on the side.
