Green Salsa Enchiladas with Poblano and Black Beans

These saucy, smothered enchiladas are the ultimate comfort food. Tender flour tortillas are filled with a savory mix of poblano pepper, tomato and black beans, then coated in a vibrant green salsa and topped with melted Monterey Jack cheese. A quick bake makes everything hot and bubbly.

Finish with a drizzle of spiced sour cream and a sprinkle of scallions and chili for a fresh kick. This hearty, veggie-packed dish is perfect for a weeknight dinner that feels special.

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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. Adjust rack to upper position and preheat oven to 475°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed and dice poblano. Finely dice tomato. Thinly slice chili, removing ribs and seeds for less heat. Drain beans over a small bowl, reserving the liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, in a small bowl, set aside ½ tsp Southwest spice blend (the rest will be used later).
3. Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 2 tbsp reserved bean liquid and 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 remaining beans and cook, stirring, until beginning to soften, 2-3 minutes. Add 3 tbsp reserved bean liquid (you may have some left over). Let simmer until warm, 1-2 minutes. Lower heat and stir in 1 tbsp butter. Turn off heat, then mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.
5. Spread tortillas with mashed beans. Place a small amount of the filling on one half of each tortilla. Roll up tortillas, starting with the filled side and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with cheese. Bake until salsa is bubbly and cheese melts, 3-5 minutes.
6. Meanwhile, add sour cream to the bowl with the reserved ½ tsp Southwest spice blend. Stir in 1-2 tsp warm water or enough to create a drizzling consistency. Season with salt and pepper. Drizzle baked enchiladas with the crema. Garnish with scallion greens and chili (to taste). Divide between plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first to prevent cracking and note that they may absorb more salsa.

How do I make this dish spicier?

Add extra chili pepper or a pinch of cayenne to the filling. You can also use a hotter green salsa.

Can I prepare these enchiladas ahead of time?

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