Poblano and Black Bean Enchiladas with Salsa Verde

These saucy, smothered enchiladas are packed with flavor and perfect for a satisfying dinner. We wrap soft tortillas around a savory filling of sautéed poblano pepper, tomato and black beans, then coat them in a vibrant green salsa and a generous sprinkle of 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 chili for a bright, creamy finish. This dish is hearty, delicious and comes together in no time.

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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 Cooking 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. Core, deseed and dice the poblano. Finely dice the tomato. Trim and thinly slice scallions, separating whites from greens. Drain black beans over a small bowl, reserving the liquid. Thinly slice the chili pepper if using.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano and cook until just softened, about 3-4 minutes.
3. Meanwhile, reserve 1/2 teaspoon of the Southwest spice blend in a small bowl for the crema. Once 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, about 2-3 minutes. Add 3 tablespoons of reserved bean liquid (use 1/3 cup for 4 servings). 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 each tortilla with a layer of the mashed beans. 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 generously coat (you may have some left over). Sprinkle the shredded Monterey Jack cheese on top.
6. Bake on the top rack until the salsa is bubbly and the cheese is melted, 3-5 minutes.
7. While the enchiladas bake, make the crema: In the small bowl with the reserved Southwest spice, add the sour cream. Stir in warm water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
8. Top the baked enchiladas with the spiced crema, scallion greens and sliced chili pepper if desired. Divide among plates and serve.

Recipe Tips

FAQ

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas (without baking) up to a day in advance. Cover and refrigerate, then bake just before serving.

What can I substitute for the Southwest spice blend?

A mix of cumin, chili powder, garlic powder and a pinch of cayenne works well.

Can I use a different cheese?

Absolutely. Cheddar, Pepper Jack or a Mexican blend would all be delicious.