Smothered Poblano and Black Bean Enchiladas with Green Salsa

These saucy, smothered enchiladas are the ultimate comfort food. Soft flour tortillas are wrapped around a savory filling 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, golden casserole.

Finish the dish with a drizzle of spiced sour cream and a sprinkle of fresh scallion greens and chili for a pop of color and heat. It’s a simple, satisfying meal that’s perfect for weeknight dinners or casual gatherings.

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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

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

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 475°F. Wash and dry all produce. Core, deseed and dice the poblano pepper. Finely dice the Roma tomato. Trim and thinly slice the scallions, separating the white parts from the green tops. Drain the black beans over a small bowl, reserving the liquid. Thinly slice the chili pepper if using.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano and cook until just softened, about 3-4 minutes.
3. Meanwhile, reserve 1/2 teaspoon of the Southwest spice blend in a small bowl for the crema. Once the poblano is softened, add the tomato, scallion whites, half of the drained beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice blend to the pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper to taste.
4. Heat a large drizzle of oil in a small pot over medium-high heat. Add the remaining black beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (use 1/3 cup if making 4 servings) and simmer until warmed through, 1-2 minutes. Reduce the heat to low and stir in the 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 each tortilla with a layer of the mashed beans. Place a small amount of the poblano 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 a 9-by-13-inch dish for 4 servings). Spoon enough green salsa over the top to generously coat the enchiladas (you may have some left over). Sprinkle the shredded Monterey Jack cheese evenly over the top.
6. Bake on the top rack until the salsa is bubbly and the cheese is melted, 3-5 minutes. While the enchiladas bake, make the crema: add the sour cream to the small bowl with the reserved Southwest spice blend. Stir in warm water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
7. Remove the enchiladas from the oven. Drizzle the spiced sour cream over the top, then garnish with the scallion greens and as much sliced chili pepper as you like. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly before rolling to prevent cracking.

What can I substitute for Southwest spice blend?

Mix together 1/2 teaspoon each of ground cumin, chili powder, garlic powder and dried oregano for a similar flavor.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.