Green Salsa Enchiladas with Poblano and Black Beans

These saucy, smothered enchiladas are the ultimate comfort food. Tender flour tortillas are wrapped around a hearty filling of roasted poblano pepper, juicy tomato and creamy refried 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 satisfying and full of flavor.

A drizzle of spiced sour cream adds a cool, tangy finish that balances the warmth of the chili and southwest spices. This vegetarian-friendly dish comes together quickly and is perfect for a weeknight dinner or a casual gathering. Serve it with a side of rice or a simple salad for a complete meal.

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Ingredients

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Roast the poblano pepper: Place the whole poblano directly over a gas flame or under a broiler, turning occasionally, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and stem and dice the flesh.
3. While the pepper roasts, dice the tomato and thinly slice the scallions (white and green parts separated). Finely chop the chili pepper (remove seeds for less heat).
4. In a medium skillet over medium heat, add the cooking oil and butter. Once hot, add the diced poblano, tomato, chili pepper and scallion whites. Cook for 3-4 minutes until softened.
5. Stir in the refried black beans and half of the southwest spice blend. Cook for 2 minutes, then remove from heat. Season with salt and pepper to taste.
6. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 1/3 cup of the bean mixture down the center of each tortilla, then roll up tightly. Place seam-side down in the prepared baking dish.
7. Pour the green salsa evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese on top.
8. Bake for 15-20 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
9. While the enchiladas bake, make the spiced sour cream: In a small bowl, combine the sour cream with the remaining southwest spice blend. Stir until smooth.
10. Remove enchiladas from the oven and let rest for 5 minutes. Drizzle with the spiced sour cream and garnish with the reserved scallion greens. Serve hot.

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 be slightly smaller.

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 cooking time.

What can I serve with these enchiladas?

They pair nicely with Mexican rice, a simple green salad or refried beans on the side.