Instructions

1. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice poblano crosswise into strips.
2. Combine chili powder, garlic powder, and cumin in a small bowl.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until softened, 5-6 minutes.
4. Into pan, stir scallion whites and spice mixture. Cook until fragrant, 30 seconds.
5. Add beans, paste, and 1/4 cup water. Cook, stirring, until filling is combined and thickened, 2-3 minutes.
6. Sprinkle black bean filling with both cheeses. Cover pan until cheese melts, 1-2 minutes. Turn off heat.
7. Wrap tortillas in damp paper towel and microwave until warm, 30 seconds.
8. Fill tortillas with black bean mixture and top with scallion greens.