Black Bean and Poblano Enchiladas with Green Salsa and Spiced Crema

These saucy, smothered enchiladas are everything you want in a comforting dinner. Soft flour tortillas are filled with a savory mixture of poblano pepper, tomato and black beans, then rolled up and baked under a blanket of mild green salsa and gooey Monterey Jack cheese. The result is a bubbly, golden casserole that’s as satisfying as it is simple.

A quick spiced sour cream adds a cool, tangy finish with a hint of Southwest flavor. Top with fresh scallion greens and sliced chili for a pop of color and heat. Serve these enchiladas straight from the oven for a hearty, crowd-pleasing 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

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 oven to 475°F with a rack in the top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Core, deseed and dice the poblano pepper. Finely dice the tomato. Thinly slice the chili pepper if using. Drain the black beans over a small bowl, reserving the liquid.
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. Reserve ½ teaspoon of the Southwest spice blend in a small bowl for the crema. Add the tomato, scallion whites, half of the drained 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 (use ⅓ cup for 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. Reduce 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 the mashed beans evenly over the flour tortillas. Place a small amount of the poblano-tomato 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-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 them (you may have some left over). Sprinkle the Monterey Jack cheese evenly on top. Bake until the salsa is bubbly and the cheese is melted, 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 make these enchiladas ahead of time?

Yes! Assemble the enchiladas but don’t bake them. Cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the oven time.

What can I substitute for the Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and a pinch of cayenne. Use about 1 tablespoon total.

Can I use canned black beans without draining?

Yes, but you’ll need to adjust the liquid. Use 2 tablespoons of the can liquid for the filling and 3 tablespoons for the mashed beans. If using no-salt-added beans, season with extra salt.