Smothered Green Salsa Enchiladas with Poblano, Black Beans and Monterey Jack

These saucy, smothered enchiladas are everything you want in a comforting dinner: hearty, cheesy and packed with flavor. We wrap soft flour tortillas around a savory filling of roasted poblano pepper, tomato and black beans, then smother them with tangy green salsa and a generous sprinkle of Monterey Jack cheese. A quick bake makes them bubbly and irresistible.

To finish, we whip up a simple spiced sour cream that adds a cool, creamy contrast to the warm enchiladas. It’s an easy, veggie-forward meal that comes together in just 35 minutes-perfect for busy weeknights when you crave something satisfying.

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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

Instructions

1. Preheat the oven to 475°F with a rack in the top position. Thinly slice the scallions, separating the white and green parts. Core and dice the poblano pepper. Dice the tomato. Drain the black beans, reserving the liquid.
2. Heat a drizzle of oil in a large skillet over medium-high heat. Add the poblano and cook until just tender, about 3-4 minutes.
3. Reserve ½ teaspoon of the Southwest spice blend in a small bowl. Add the tomato, scallion whites, half the black beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice to the skillet. Cook, stirring, until fragrant and heated through, 2-3 minutes. Season with salt and pepper.
4. In a small pot, heat a drizzle of oil 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 ⅓ cup for 4 servings) and simmer until warmed, 1-2 minutes. Reduce heat to low, stir in the butter and turn off the heat. 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 tortillas. Place a small portion 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 8×11-inch baking dish (or a 9×13-inch dish for 4 servings). Spoon the green salsa over the enchiladas to coat them generously. Sprinkle the Monterey Jack cheese on top. Bake until the salsa is bubbly and the cheese is melted, 3-5 minutes.
6. In the reserved small bowl with the Southwest spice, add the sour cream. Stir in warm water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle the spiced sour cream over the baked enchiladas and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use canned green enchilada sauce instead of salsa?

Yes, you can substitute with a mild green enchilada sauce. Adjust the amount to your preference.

What can I use instead of Monterey Jack cheese?

Try shredded mozzarella, cheddar or a Mexican blend for a similar melty texture.

How do I make this recipe vegan?

Use dairy-free sour cream and cheese alternatives and substitute the butter with vegan butter or oil.