Green Salsa Enchiladas with Poblano, Black Beans and Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. Tender flour tortillas are filled with a savory mixture of poblano pepper, tomato and black beans, then coated in a vibrant green salsa and topped with melted Monterey Jack cheese. A quick bake in the oven brings everything together into a bubbly, irresistible dish.

What sets this recipe apart is the creamy, spiced sour cream drizzle that adds a cooling finish with a hint of Southwest flavor. It’s a simple yet satisfying meal that’s perfect for weeknights or casual gatherings. Serve with your favorite toppings and enjoy!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat the oven to 475°F. Wash and dry all produce. Trim the scallions and thinly slice them, separating the white parts from the green tops. Core, deseed and dice the poblano pepper. Finely dice the Roma tomato. Thinly slice the chili pepper (remove ribs and seeds for less heat). Drain the black beans over a small bowl, reserving the liquid.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano and cook until just softened, about 3 minutes. Meanwhile, in a small bowl, set aside ½ teaspoon of the Southwest spice blend for later use.
3. After the poblano has cooked for 3 minutes, add the diced tomato, scallion whites, half of the drained black beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice blend to the pan. Cook, stirring, until fragrant and warmed through, about 2-3 minutes. Season with salt and pepper to taste.
4. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add the remaining black beans and cook, stirring, until they begin to soften, about 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (you may have some left over) and let simmer until warm, 1-2 minutes. Reduce the heat to low and stir in 1 tablespoon of butter until melted. Turn off the heat and mash the beans with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
5. Spread the mashed beans evenly over the flour tortillas. Place a small amount of the poblano-tomato filling on one half of each tortilla. Roll up the tortillas starting from the filled side and place them seam-side down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough green salsa over the enchiladas to generously coat (save any remaining salsa for another use). Sprinkle the shredded Monterey Jack cheese on top. Bake until the salsa is bubbly and the cheese has melted, 3-5 minutes.
6. While the enchiladas bake, combine the sour cream with the reserved ½ teaspoon of Southwest spice blend in a small bowl. Stir in 1-2 teaspoons of warm water or enough to create a drizzling consistency. Season with salt and pepper. Once the enchiladas are out of the oven, drizzle the spiced sour cream over the top. Garnish with the sliced scallion greens and chili pepper slices (to taste). Divide among plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They are smaller and may require adjusting the amount of filling. Warm them slightly before rolling to prevent cracking.

How do I make this recipe vegetarian?

This recipe is already vegetarian! It contains no meat. For a vegan version, omit the cheese and sour cream or use plant-based alternatives.

Can I prepare the enchiladas ahead of time?

Absolutely. Assemble the enchiladas (without baking) and refrigerate covered for up to 24 hours. When ready to bake, add a few extra minutes to the oven time.