Cheesy Black Bean Tacos

Steps

1. Stir the ketchup and taco seasoning together to make a paste.
2. Halve, deseed, and thinly slice the green pepper into strips. Trim and thinly slice the scallions, separating the light and dark parts.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook, stirring, 5-6 minutes. (If needed, add a splash of water to soften the pepper.)
4. Stir in the light scallion parts, garlic powder, cumin, and chili powder. Cook for 30 seconds.
5. Stir in the black beans, the ketchup paste, and ¼ cup water. Cook, stirring, 2-3 minutes.
6. Sprinkle the cheeses over the mixture. Cover pan until the cheese melts.
7. While the cheese is melting, wrap the tortillas in damp paper towels and microwave about 30 seconds.
8. Divide the tortillas between plates and fill with the bean mixture. Top each taco with the crema and the dark scallion parts.

Note for 4 servings: Use 2 peppers, 2 cans of beans, 1 tsp garlic powder, ½ tsp cumin, ½ tsp chili powder, 4 tbsp ketchup, 2 tbsp taco seasoning, 1 cup cheddar, 1 cup Mexican blend, 4 tbsp crema, and 12 tortillas. When stirring the beans and paste in, use ⅓ cup of water.