Baked Poblano and Black Bean Enchiladas with Green Salsa and Spiced Crema

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

A drizzle of spiced sour cream adds a cool, tangy finish that balances the richness. Serve these enchiladas for a weeknight dinner or a festive gathering-they’re sure to become a favorite.

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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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 475°F with a rack in the upper position. Wash and dry all produce. Thinly slice the scallions, separating the white and green parts. Core and seed the poblano pepper, then cut it into ½-inch pieces. Finely dice the Roma tomato. Thinly slice the chili pepper; remove the ribs and seeds for less heat. Drain the black beans over a small bowl, reserving the liquid.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano pieces and cook until just softened, about 3 minutes. Meanwhile, set aside ½ teaspoon of the Southwest spice blend in a small bowl.
3. After the poblano has cooked for 3 minutes, 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, 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 black beans and cook, tossing, until they begin to soften, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (you may have some left over). Let simmer until warm, 1-2 minutes. Lower the heat and stir in 1 tablespoon of butter. Remove the pot from the heat and mash the beans until mostly smooth using a potato masher or fork. Season generously with salt and pepper.
5. Spread the mashed beans onto the tortillas. Place a small amount of the vegetable filling on one half of each tortilla. Roll up the tortillas, starting with the filled side and place them seam-side down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough green salsa over the top to generously coat (save the rest for another use). Sprinkle with the Monterey Jack cheese. Bake until the salsa is bubbly and the cheese melts, 3-5 minutes.
6. While the enchiladas bake, add the sour cream to the bowl with the reserved ½ teaspoon Southwest spice blend. Stir in 1-2 teaspoons of warm water or enough to create a drizzly consistency. Season with salt and pepper. Drizzle the baked enchiladas with the spiced crema. Garnish with the scallion greens and sliced chili to taste. Divide between plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them before rolling to make them pliable.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish vegetarian?

The recipe is already vegetarian as written. For a vegan version, omit the cheese and sour cream or use plant-based alternatives.