Green Salsa Enchiladas with Poblano and Black Beans

These saucy enchiladas are everything you crave in a comforting meal. Soft flour tortillas are wrapped around a hearty filling of poblano pepper, tomato and black beans, then smothered in a mild green salsa and topped with gooey Monterey Jack cheese. After a quick bake, they come out piping hot and bubbly, ready to be finished with a drizzle of spiced sour cream and fresh garnishes.

This recipe is simple enough for a weeknight but impressive enough for company. The combination of smoky poblano, creamy beans and tangy salsa verde creates a balanced, satisfying dish that will have everyone reaching for seconds. Serve with a side of rice or a simple salad for a complete meal.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 475°F and adjust a rack to 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 into ½-inch pieces. 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 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. Add the diced tomato, scallion whites, half of the drained black beans, 2 tablespoons of the reserved bean liquid and the remaining Southwest spice blend to the pan with the poblano. 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, tossing, until they begin to soften, 2-3 minutes. Add 3 tablespoons of the reserved bean liquid and let simmer until warmed through, 1-2 minutes. Lower the heat and stir in 1 tablespoon 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 the mashed beans evenly over the flour tortillas. Place a small amount of the poblano 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 ovenproof pan. Spoon the green salsa over the tortillas to coat generously. 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, make the crema: In the small bowl with the reserved ½ teaspoon Southwest spice, add the sour cream and stir in 1-2 teaspoons warm water until the mixture is drizzly. Season with salt and pepper. Drizzle the crema over the baked enchiladas. Garnish with the sliced scallion greens and chili pepper to taste. Divide among plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in a dry skillet or microwave before filling to prevent cracking.

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 until warmed through.

Can I make this vegetarian?

This recipe is already vegetarian! It contains no meat, but check that your sour cream and cheese are vegetarian-friendly if needed.