Black Bean and Poblano Enchiladas with Green Salsa and Spiced Crema

These saucy, smothered enchiladas are packed with flavor and texture. Soft flour tortillas are filled with a savory mixture of poblano pepper, tomato and black beans, then rolled up and coated with a generous amount of mild green salsa. A sprinkle of Monterey Jack cheese melts into a bubbly, golden topping as the enchiladas bake to perfection.

The finishing touch is a quick spiced sour cream-just stir Southwest seasoning into sour cream and thin with a little warm water for a drizzling consistency. Pour it over the hot enchiladas, add some fresh scallion greens and sliced chili and you have a satisfying, vegetarian-friendly dinner that’s both comforting and bright.

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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 rack to top position and preheat oven to 475°F. Wash and dry all produce. Core, deseed and dice the poblano pepper. Finely dice the tomato. Trim and thinly slice scallions, separating whites from greens. Drain black beans over a small bowl, reserving the liquid. Thinly slice 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, 3-4 minutes.
3. Meanwhile, reserve ½ teaspoon of the Southwest spice blend in a second small bowl (for the crema). Once poblano is softened, add the tomato, scallion whites, half the beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice to the pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
4. Heat a large drizzle of oil in a small pot over medium-high heat. Add the remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter. Turn off heat and mash 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 filling on one half of each tortilla. Roll up the tortillas starting from the filled side and place 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 enchiladas to generously coat. Sprinkle with Monterey Jack cheese. Bake on the top rack until the salsa is bubbly and the cheese melts, 3-5 minutes.
6. While the enchiladas bake, add the sour cream to the bowl with the reserved Southwest spice. Stir in warm water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle the spiced crema over the baked enchiladas, then top with scallion greens and sliced chili pepper to taste. Divide among plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in a dry skillet or microwave to make them pliable before rolling.

What can I substitute for Southwest spice blend?

Mix 1/2 teaspoon each of chili powder, cumin, garlic powder and smoked paprika to create a similar blend.

How do I make this dish ahead of time?

Assemble the enchiladas (without baking) and refrigerate up to 24 hours. When ready, add salsa and cheese, then bake as directed, adding a few extra minutes if needed.