Poblano and Black Bean Enchiladas with Green Salsa and Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. Soft flour tortillas are wrapped around a hearty filling of sautéed poblano pepper, tomato and black beans, then coated with a generous amount of mild green salsa and topped with melted Monterey Jack cheese. A quick bake in the oven makes everything hot and bubbly.

Finish with a drizzle of spiced sour cream and a sprinkle of fresh scallion greens and sliced chili for a bright, creamy contrast. This vegetarian dish is satisfying, flavorful and perfect for a weeknight dinner.

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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 a rack in the top position. Wash and dry all produce. Core, deseed and dice the poblano pepper. Finely dice the tomato. Trim and thinly slice scallions, separating white and green parts. Drain the black beans, reserving the liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano and cook until just softened, 3-4 minutes.
3. Meanwhile, reserve 1/2 teaspoon of the Southwest spice blend in a small bowl. Once the poblano is softened, add the tomato, scallion whites, half of the black beans, 2 tablespoons of reserved bean liquid and the 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 the remaining black beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons of reserved bean liquid (use 1/3 cup for 4 servings) and simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Turn off 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 onto 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 a 9×13-inch dish for 4 servings). Spoon enough green salsa over the enchiladas to coat generously. Sprinkle with shredded Monterey Jack cheese. Bake on the top rack until the salsa is bubbly and the cheese melts, 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. Drizzle the spiced crema over the baked enchiladas, then top with scallion greens and sliced chili pepper if desired. 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 to make them pliable before rolling.

What can I substitute for Southwest spice blend?

Mix 1/2 teaspoon each of chili powder, cumin and smoked paprika, plus a pinch of cayenne if desired.

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.