Poblano Black Bean Enchiladas with Salsa Verde and Monterey Jack

These saucy, smothered enchiladas are packed with flavor and texture. Tender tortillas wrap a filling of roasted poblano pepper, juicy tomato and hearty black beans, all baked under a blanket of mild green salsa and melted Monterey Jack cheese.

Once golden and bubbly, a drizzle of spiced sour cream adds a cool, creamy finish. It’s a satisfying, oven-ready dinner that comes together quickly with simple ingredients.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView 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

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, sauté the diced onion and poblano pepper until softened, about 5 minutes.
3. Add the diced tomato, black beans and chili pepper (if using). Cook for 2 minutes. Stir in the Southwest spice blend, salt and pepper. Remove from heat.
4. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable.
5. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
6. Pour the green salsa evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese on top.
7. Bake for 10-12 minutes, until the cheese is melted and the sauce is bubbly.
8. While the enchiladas bake, stir the sour cream with a pinch of salt and Southwest spice (if desired) to make the spiced sour cream.
9. Remove enchiladas from oven. Drizzle with spiced sour cream before serving.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly before rolling to prevent cracking.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative can replace sour cream.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.