Green Salsa Enchiladas with Poblano, Black Beans &Amp; Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. 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 melted Monterey Jack cheese. The result is a bubbly, golden casserole that’s both hearty and satisfying.

What really takes this dish over the top is the spiced sour cream drizzle. A simple blend of sour cream and Southwest spice mix adds a cool, creamy finish with just a hint of warmth. Top it all with fresh scallion greens and sliced chili for a pop of color and heat. Serve it straight from the oven for a dinner that feels special but comes together in no time.

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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 with a rack in the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Core, deseed and dice the poblano pepper. Finely dice the Roma tomato. Thinly slice the chili pepper (remove 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 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. Once 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. Cook, stirring, until fragrant and warmed through, 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 they begin to soften, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid (use ⅓ cup if making 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. Lower the heat 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 the mashed beans onto each flour tortilla. 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 left over). Sprinkle the shredded Monterey Jack cheese on top. Bake until the salsa is bubbly and the cheese has melted, 3-5 minutes.
6. While the enchiladas bake, add the sour cream to the small bowl with the reserved Southwest spice blend. Stir in warm water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Top the baked enchiladas with the spiced crema, sliced scallion greens and as much sliced chili as you like. Divide among 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 breaking. Warm them briefly in a dry skillet or microwave to make them pliable before rolling.

What can I substitute for Southwest spice blend?

You can make your own blend with ½ teaspoon each of chili powder, cumin, garlic powder and a pinch of cayenne or smoked paprika.

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas (without baking) up to a day in advance, cover and refrigerate. When ready to bake, add a few extra minutes to the oven time.