Poblano Black Bean Enchiladas with Green Salsa and Monterey Jack

These saucy, smothered enchiladas are everything you want in a comforting dinner. Soft flour tortillas are wrapped around a savory filling of poblano pepper, tomato and black beans, then coated with a generous amount of mild green salsa and topped with Monterey Jack cheese. A quick bake makes everything hot and bubbly.

Finish with a drizzle of spiced sour cream and a sprinkle of fresh scallion greens for a bright, creamy contrast. This vegetarian dish is hearty enough to satisfy everyone at the table.

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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

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

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F with rack in top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Core, deseed and dice poblano pepper. Finely dice tomato. Thinly slice chili pepper if using. Drain 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 diced poblano and cook until just softened, about 3-4 minutes.
3. In a small bowl, reserve 1/2 teaspoon of the Southwest spice blend. To the pan with poblano, add tomato, scallion whites, half of the drained beans, 2 tablespoons of reserved bean liquid and the remaining Southwest spice. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
4. In a small pot, heat a drizzle of oil over medium-high heat. Add the remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons reserved bean liquid and simmer until warmed, 1-2 minutes. Reduce heat to low, stir in butter until melted. Remove from heat and mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
5. Spread each tortilla with a layer of mashed beans. Place a small amount of the poblano filling on one half of each tortilla. Roll up tortillas starting from the filled side and place seam-side down in an 8×11-inch baking dish (or 9×13-inch for 4 servings). Spoon green salsa over the enchiladas to coat generously. Sprinkle Monterey Jack cheese on top. Bake until salsa is bubbly and cheese has melted, 3-5 minutes.
6. While enchiladas bake, stir sour cream into the reserved Southwest spice blend. Add warm water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle the spiced crema over the baked enchiladas, then top with scallion greens and sliced chili pepper if desired. Serve immediately.

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 briefly in a dry skillet or microwave to make them pliable before rolling.

What can I substitute for the Southwest spice blend?

Mix together 1/2 teaspoon each of chili powder, cumin, garlic powder and a pinch of cayenne pepper to create a similar blend.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when ready to bake.