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One-Pan Smashed Black Bean Tacos

Hello! Hello! Hellooooooooooo! Hello Fresh! I know I paid for the service and all, but I feel like I should write Hello Fresh a thank you note. No idea how I would have managed recovery without it.

The second Hello Fresh meal of the year is muy calliente! It's also super filling as black beans often are.

One-Pan Smashed Black Bean Tacos

Source: Hello Fresh | Serves: 2 | Time: 20 min

Changes I would have made: use vegan mayo, skip cheese, replace crema with avocado crema. These 3 changes would make it vegan!


1 red onion

1 lime

1 can black #beans

1 packet Southwest Spice Blend (I'm sure Penzey's has an equivalent)

1 tex-mex paste (not sure exactly what this is, I think you could use a tbsp of adobo sauce though)

1/4 cup fresh cilantro

1 cup shredded red cabbage

2 or so tbsp mayo

6 flour tortillas

¼ cup Monterey jack cheese

2 tbsp Smoky Red Pepper Crema (replace with seasoned sour cream, avocado crema, or cashew cream)

1 tbsp EVO

1 tbsp vegan butter

¼ tsp sugar

S&P, to taste


Wash and dry produce. Halve, peel, and thinly slice half the onion (all for 4 servings). Quarter lime. In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar, and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Stir in beans and their liquid, Southwest Spice, and Tex- Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. Using a potato masher or fork, mash beans until mostly smooth. Remove pan from heat and stir in 1 tbsp vegan butter until melted.

While beans cook, roughly chop cilantro. In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.

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