Salsa Verde Enchiladas with Poblano, Black Beans &Amp; Monterey Jack

These saucy, smothered enchiladas are the ultimate comfort food. Soft flour tortillas are wrapped around a hearty filling of roasted poblano pepper, juicy tomatoes and black beans, then coated in a vibrant green salsa and topped with melted Monterey Jack cheese. Baked until bubbly and golden, each bite is a perfect balance of tangy, creamy and savory flavors.

Finish with a drizzle of spiced sour cream for a cool, creamy contrast that ties everything together. This vegetarian-friendly dish is simple enough for a weeknight dinner but impressive enough to serve guests. Serve with a side of rice or a crisp salad for a complete meal.

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Ingredients

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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Roast the poblano pepper: Place the whole pepper directly over a gas flame or under a broiler, turning occasionally, until skin is charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and stem and dice the flesh.
3. In a medium skillet, heat the cooking oil over medium heat. Add the diced poblano, tomato and scallions (reserve a few scallion greens for garnish). Cook for 3-4 minutes until softened.
4. Stir in the black beans, Southwest spice blend and minced chili pepper (if using). Cook for 2 minutes, then season with salt and pepper to taste. Remove from heat.
5. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 2-3 tablespoons of the bean mixture down the center of each tortilla, then roll up tightly and place seam-side down in the prepared baking dish.
6. Pour the green salsa evenly over the enchiladas, spreading to coat all surfaces. Sprinkle the shredded Monterey Jack cheese on top.
7. Bake for 15-20 minutes, until the cheese is melted and bubbly and the sauce is hot.
8. While the enchiladas bake, prepare the spiced sour cream: In a small bowl, mix the sour cream with a pinch of Southwest spice blend (or chili powder) and a squeeze of lime if desired.
9. Remove the enchiladas from the oven and let rest for 5 minutes. Drizzle with the spiced sour cream and garnish with reserved scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first to prevent cracking and note that they may be slightly more delicate.

Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas (without baking) and refrigerate for up to 24 hours. When ready, bake as directed, adding 5-10 minutes to the baking time.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used in place of sour cream.