Smothered Poblano and Black Bean Enchiladas with Salsa Verde

These saucy, smothered enchiladas are the ultimate comfort food. Soft flour tortillas are filled with a savory mixture of poblano pepper, tomato and black beans, then rolled up and coated in a vibrant green salsa. A generous sprinkle of Monterey Jack cheese melts into a golden, bubbly topping as the enchiladas bake.

Once out of the oven, a quick spiced sour cream drizzle adds a cool, tangy finish. This vegetarian bake is hearty enough to satisfy everyone at the table and it comes together in under an hour with simple, fresh ingredients.

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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. Preheat the oven to 475°F (245°C) with a rack in the top position. Wash and dry all produce. Core, deseed and dice the poblano pepper. Finely dice the 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 diced tomato, scallion whites, half of the 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, 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 (or 1/3 cup for 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 flour tortilla with some 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 to create enchiladas. Place them seam-side down in an 8×11-inch baking dish (or a 9×13-inch dish for 4 servings). Spoon enough green salsa over the enchiladas to generously coat them. Sprinkle the Monterey Jack cheese evenly on top. Bake on the top rack until the salsa is bubbly and the cheese is melted, 3-5 minutes.
6. While the enchiladas bake, make the crema: In the small bowl with the reserved Southwest spice, add the sour cream and stir. Add warm water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Once the enchiladas are out of the oven, drizzle the crema over them and garnish with scallion greens and sliced chili pepper, if desired. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are more delicate. Warm them briefly in the microwave or on a dry skillet before rolling to prevent cracking.

What can I substitute for the Southwest spice blend?

Mix together 1/2 teaspoon each of chili powder, cumin and smoked paprika, plus a pinch of cayenne if desired.

Can I make this dish ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.