Poblano and Black Bean Enchiladas with Salsa Verde

These saucy, smothered enchiladas are everything you want in a comfort food dinner. Tender tortillas are wrapped around a hearty filling of roasted poblano pepper, juicy tomato and black beans, then coated with a vibrant green salsa and topped with melted Monterey Jack cheese. A quick bake in the oven brings it all together into a bubbly, irresistible casserole.

Finish each serving with a drizzle of spiced sour cream for a cool, creamy contrast to the warm, mildly spicy enchiladas. This vegetarian-friendly dish is packed with flavor and comes together easily for a weeknight meal that feels special.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the poblano pepper: Place the whole poblano directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove the stem and seeds and dice the flesh.
3. In a medium skillet over medium heat, add the cooking oil. Sauté the diced poblano, tomato and chili pepper (if using) for 3-4 minutes until softened.
4. Add the drained black beans, Southwest spice blend and a pinch of salt and pepper. Cook for another 2 minutes, stirring occasionally. Remove from heat.
5. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable.
6. Spread about 1/4 cup of green salsa on the bottom of a 9×13-inch baking dish.
7. Fill each tortilla with about 2 tablespoons of the bean-vegetable mixture, roll tightly and place seam-side down in the baking dish.
8. Pour the remaining green salsa over the rolled enchiladas, spreading evenly. Sprinkle the shredded Monterey Jack cheese on top.
9. Bake for 10-12 minutes, until the cheese is melted and bubbly.
10. While the enchiladas bake, prepare the spiced sour cream: In a small bowl, mix the sour cream with a pinch of Southwest spice blend (or chili powder) and a squeeze of lime if desired.
11. Remove the enchiladas from the oven and let rest for 2 minutes. Drizzle with the spiced sour cream and garnish with sliced scallions. Serve warm.

Recipe Tips

FAQ

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time.

What can I use instead of sour cream?

Greek yogurt or a dairy-free sour cream alternative work well as substitutes.

Can I freeze the enchiladas?

Absolutely. Assemble and freeze before baking. Thaw overnight in the refrigerator, then bake as directed.