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Cheesy Bean & Plant-Based Protein Tacos

with Poblano & Smoky Red Pepper Crema

Cheesy Bean & Plant-Based Protein Tacos

Warm tacos filled with cheesy beans and hearty plant-based protein, finished with roasted poblano and a smoky red pepper crema for bold, satisfying flavor.

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Ingredients

For 2 servings

  • 13.4 ounce Black Beans
  • ½ cup Cheddar Cheese
  • 6 unit Flour Tortillas
  • 6 ounce Ground Plant-Based Protein
  • ½ cup Mexican Cheese Blend
  • 1 unit Poblano Pepper
  • 2 unit Scallions
  • 2 tablespoon Smoky Red Pepper Crema
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tex-Mex Paste

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
Cheesy Bean & Plant-Based Protein Tacos
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories1060
Protein48g
Carbs103g
Fat50g
Tags:
Plant-Based ProteinProtein SmartFiber SmartMass Gain FriendlyEasy PrepEasy CleanupSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free or vegan needs, replace the cheeses and creamy topping with plant-based versions; the filling still works well with the beans, peppers, and plant-based protein. For gluten-free, use corn tortillas instead of flour tortillas, and choose a gluten-free spice blend if needed.

What to serve with it

Serve with a crisp slaw, lime wedges, and extra salsa to brighten the smoky, cheesy filling. A side of Mexican-style rice, corn, or a simple avocado salad makes it more substantial without crowding the tacos.

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