Vegetarian Green Salsa Enchiladas with Black Beans and Monterey Jack

These saucy, smothered enchiladas are packed with flavor and texture. A filling of green pepper, tomato and black beans is wrapped in flour tortillas, then topped with mild green salsa and melted Monterey Jack cheese. After a quick bake, the enchiladas become bubbly and irresistible.

A drizzle of spiced sour cream and fresh scallion greens add the perfect finishing touch. This vegetarian dish is hearty enough to satisfy everyone at the table and it comes together in no time.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit 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

1.5 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 a rack in the top position. Wash and dry produce. Core, deseed and dice the green pepper. Finely dice the tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice the chili pepper if using. Drain the black beans over a small bowl, reserving the liquid.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced green pepper and cook until just softened, 3-4 minutes.
3. Reserve ½ teaspoon of the Southwest spice blend in a small bowl for later. To the pan with the green pepper, add the tomato, scallion whites, half the black beans, the remaining Southwest spice blend and 2 tablespoons of the reserved bean liquid. 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 the reserved bean liquid (use ⅓ 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 the heat and mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
5. Spread each tortilla with some of the mashed black beans. Place a small amount of the vegetable 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). Pour enough green salsa over the top to generously coat (you may have some left over). Sprinkle with the 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 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 sour cream over the baked enchiladas, then top with the sliced scallion greens and as much sliced chili pepper as you like. 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, adding a few extra minutes to the baking time.

What can I substitute for the Southwest spice blend?

You can make your own blend with 1/2 teaspoon each of chili powder, cumin and smoked paprika, plus a pinch of cayenne if desired.

Can I use a different cheese?

Absolutely. Cheddar, pepper jack or a Mexican blend all work well in place of Monterey Jack.