Salsa Verde Enchiladas
with Poblano Pepper, Black Beans & Monterey Jack
Saucy, smothered, hearty, and delicious: this enchilada bake has everything you could possibly want in a recipe. You’ll make it by wrapping tortillas around a filling of poblano pepper, tomato, and beans, then coating the bundles with a healthy glug of mild green salsa and a sprinkle of Monterey Jack cheese. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2 unit
Scallions
1 unit
Poblano Pepper
1 unit
Roma Tomato
13.4 ounce
Black Beans
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(ContainsWheat)7.06 ounce
Green Salsa
¼ cup
Monterey Jack Cheese
(ContainsMilk)2 tablespoon
Sour Cream
(ContainsMilk)1 unit
Chili Pepper
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(ContainsMilk)Salt
Pepper
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid. Thinly slice chili.
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.
While enchiladas bake, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.