Salsa Verde Enchiladas with Poblano and Black Beans

These saucy, smothered enchiladas are everything you want in a comforting meal. Flour tortillas are wrapped around a savory filling of poblano pepper, tomato and black beans, then coated with tangy green salsa and topped with melted Monterey Jack cheese. A quick bake makes them piping hot and bubbly.

Finish with a drizzle of spiced sour cream and a sprinkle of scallion greens and chili for a fresh, zesty kick. 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 a rack in the top position. Wash and dry produce. Core, deseed and dice the poblano. Finely dice the tomato. Trim and thinly slice scallions, separating whites from greens. Drain black beans, reserving the liquid. Thinly slice the chili pepper.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.
3. Meanwhile, reserve ½ tsp Southwest spice blend in a small bowl for the crema. Once poblano is softened, add tomato, scallion whites, half the beans, 2 tbsp reserved bean liquid and remaining Southwest spice. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
4. Heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tbsp reserved bean liquid and simmer until warmed, 1-2 minutes. Reduce heat to low, stir in 1 tbsp butter, then turn off heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
5. Spread each tortilla with mashed beans. Place a small amount of the poblano-tomato 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. Spoon green salsa generously over the top. Sprinkle with Monterey Jack cheese. Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
6. While enchiladas bake, add sour cream to the bowl with reserved Southwest spice. Stir in warm water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with the spiced crema, scallion greens and sliced chili. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but warm them briefly in a dry skillet or microwave to make them pliable and prevent cracking when rolling.

What can I substitute for the Southwest spice blend?

Mix equal parts chili powder, cumin, garlic powder and a pinch of oregano and cayenne.

How do I make this dish vegan?

Use dairy-free sour cream and cheese and substitute the butter with vegan butter or oil.