Salsa Verde Enchiladas with Poblano, Black Beans and Monterey Jack

These saucy, smothered enchiladas are everything you want in a weeknight dinner: hearty, flavorful and incredibly satisfying. We’re wrapping soft flour tortillas around a savory filling of roasted poblano pepper, juicy tomato and creamy black beans, then coating them in a tangy green salsa and a generous sprinkle of Monterey Jack cheese. A quick bake in the oven makes everything hot and bubbly and a drizzle of spiced sour cream adds the perfect finishing touch.

This recipe is all about big, bold flavors with minimal fuss. The poblano pepper brings a mild, earthy heat that pairs beautifully with the smoky spice blend and the creamy black bean mash. The green salsa keeps things bright and fresh, while the melted cheese creates that irresistible, gooey topping. Serve these enchiladas with a side of rice or a simple salad for a complete meal that will have everyone coming back for seconds.

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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 an oven rack to the top position and preheat the oven to 475°F. Wash and dry all produce. Core, deseed and dice the poblano pepper. Finely dice the Roma 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 vegetable 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 drained 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 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, about 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (use 1/3 cup for 4 servings) and simmer until warmed through, about 1-2 minutes. Reduce the 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 each flour tortilla with a layer of the mashed black beans. 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 8×11-inch baking dish (or a 9×13-inch dish for 4 servings). Spoon enough green salsa over the enchiladas to generously coat them (you may have some salsa left over). Sprinkle the shredded Monterey Jack cheese evenly on top. Bake on the top rack until the salsa is bubbly and the cheese has melted, about 3-5 minutes.
6. While the enchiladas are baking, make the crema: In the small bowl with the reserved Southwest spice blend, add the sour cream. Stir in warm water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste. Once the enchiladas are out of the oven, drizzle the spiced sour cream over the top, then garnish with the sliced scallion greens and as much sliced chili pepper 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 the microwave or on a skillet to make them pliable before rolling.

What can I substitute for the Southwest spice blend?

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

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas (without baking) up to a day in advance. Cover and refrigerate, then bake just before serving, adding a few extra minutes to the baking time.