Green Salsa Enchiladas with Poblano, Black Beans and Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. Tender flour tortillas are wrapped around a savory filling of poblano pepper, tomato and black beans, then baked under a blanket of mild green salsa and gooey Monterey Jack cheese. The result is a bubbly, golden casserole that’s both hearty and satisfying.

To finish, we drizzle on a quick spiced sour cream sauce and add a sprinkle of fresh scallions and chili for a bright, creamy kick. Serve these enchiladas for a weeknight dinner that feels like a celebration-simple to make but packed with flavor.

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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 (245°C) with a rack in the top position. Wash and dry all produce. Dice the tomato. Thinly slice the scallions, separating the white parts from the green tops. Core, seed and dice the poblano pepper. Thinly slice the chili pepper (remove ribs and seeds for less heat). Drain the black beans in a strainer set over a small bowl, reserving the liquid.
2. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the diced poblano and cook until just softened, about 3 minutes.
3. Set aside ½ teaspoon of the Southwest spice blend in a small bowl for the crema. Add the diced tomato, scallion whites, half of the black beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice to the skillet with the poblano. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper to taste.
4. In a small pot, heat a drizzle of oil over medium-high heat. Add the remaining black beans and cook, stirring, until they begin to soften, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid and simmer until warmed through, 1-2 minutes. Reduce the heat to low and stir in the butter until melted. Remove from heat and mash the beans with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
5. Spread each tortilla with a thin layer of the mashed beans. Spoon a small amount of the poblano filling onto 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 the green salsa over the enchiladas to coat generously. Sprinkle the shredded Monterey Jack cheese on top. Bake until the salsa is bubbly and the cheese is melted, 3-5 minutes.
6. While the enchiladas bake, make the crema: In the small bowl with the reserved Southwest spice, 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. Drizzle the crema over the baked enchiladas, then top with the sliced scallion greens and as much sliced chili as you like. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first so they are pliable and less likely to crack when rolling.

What can I substitute for the Southwest spice blend?

You can make your own blend with equal parts chili powder, cumin, garlic powder and a pinch of cayenne.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.