Green Salsa Enchiladas with Poblano, Black Beans and Monterey Jack

These green salsa enchiladas are the ultimate comfort food: warm tortillas wrapped around a savory filling of poblano pepper, tomato and black beans, all smothered in a tangy green salsa and melted Monterey Jack cheese. A quick bake makes everything bubbly and irresistible.

Topped with a spiced sour cream drizzle and fresh scallions, this dish is perfect for a weeknight dinner that feels special. Serve with a side of rice or a simple salad for a complete meal.

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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

1 unit Chili PepperView 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. Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Core, deseed and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili, removing ribs and seeds for less heat. Drain beans over a small bowl, reserving liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, in a second small bowl, set aside ½ tsp Southwest spice blend (use the rest in the next step).
3. Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 2 tbsp reserved bean liquid and remaining Southwest spice to 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 remaining beans and cook, stirring, until beginning to soften, 2-3 minutes. Add 3 tbsp reserved bean liquid (you may have some left over). Simmer until warm, 1-2 minutes. Lower heat and stir in 1 tbsp butter. Turn off heat, then mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.
5. Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with the filled side and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough salsa over to generously coat (save the rest for another use). Sprinkle with cheese. Bake until salsa is bubbly and cheese melts, 3-5 minutes.
6. Meanwhile, add sour cream to bowl with reserved ½ tsp Southwest spice. Stir in 1-2 tsp warm water or enough to create a drizzling consistency. Season with salt and pepper. Drizzle enchiladas with crema. Garnish with scallion greens and chili (to taste). Divide between plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

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

Can I make this dish ahead of time?

Assemble the enchiladas without baking, cover and refrigerate up to 24 hours. Add a few extra minutes to the bake time.

What can I substitute for Southwest spice blend?

Mix 1/2 tsp each of cumin, chili powder, garlic powder and smoked paprika.