Salsa Verde Enchiladas

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.

Meanwhile, reserve ½ tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl for step 6. Once poblano is just softened, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid (you’ll use the remaining beans and more bean liquid in the next step), and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Heat a large 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 (⅓ cup for 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, place in a 9-by-13-inch baking dish or two smaller ones.) Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack. Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.