Green Salsa Enchiladas with Poblano, Black Beans and Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. Wrapped in soft flour tortillas, the filling combines tender poblano pepper, juicy tomato and hearty black beans, all coated in a vibrant green salsa and topped with melted Monterey Jack cheese. A quick bake makes everything hot and bubbly and a drizzle of spiced sour cream adds the perfect finishing touch.

This recipe is simple enough for a weeknight but impressive enough for company. The creamy mashed beans spread inside each tortilla add richness, while the tangy salsa and creamy topping bring bright, bold flavors. Serve with your favorite garnishes and enjoy a satisfying, vegetarian-friendly 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. Preheat the oven to 475°F with a rack in the top position. Wash and dry all produce. Thinly slice the scallions, separating white and green parts. Core, seed and dice the poblano pepper. Finely dice the Roma tomato. Thinly slice the chili pepper (remove seeds for less heat). Drain the black beans, reserving the liquid.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano and cook until just softened, about 3-4 minutes.
3. In a small bowl, reserve 1/2 teaspoon of the Southwest spice blend. Once the poblano has 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, about 2-3 minutes. Season with salt and pepper.
4. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add the remaining black beans and cook, stirring, until slightly softened, about 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (use 1/3 cup for 4 servings). Simmer until warmed through, about 1-2 minutes. Reduce heat to low and stir in 1 tablespoon of butter (2 tablespoons for 4 servings). 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 the mashed beans onto 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 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 top to generously coat the enchiladas (you may have some left over). Sprinkle with the Monterey Jack cheese. Bake until the salsa is bubbly and the cheese is melted, about 3-5 minutes.
6. While the enchiladas bake, stir the sour cream into the reserved Southwest spice blend. Add warm water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Top the baked enchiladas with the spiced crema, sliced scallion greens and as much sliced chili as you like. 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 the Southwest spice blend?

You can make your own by combining chili powder, cumin, garlic powder and a pinch of cayenne pepper.

How do I make this recipe vegan?

Use dairy-free sour cream and cheese alternatives and replace the butter with a plant-based option.