HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalsa Verde Enchiladas
Salsa Verde Enchiladas

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans & Monterey Jack

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Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. 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.

Tags:VeggieMeal Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese


2 tablespoon

Sour Cream


1 unit

Chili Pepper

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories810 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate103 g
Sugar10 g
Dietary Fiber12 g
Protein23 g
Cholesterol40 mg
Sodium1970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Potato Masher
Small pot
Baking Dish
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice poblano. Finely dice tomato. Halve, peel, and dice half the onion (whole onion for 4 servings). 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, stirring occasionally, 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, diced onion, half the beans, remaining Southwest Spice, and 2 TBSP reserved bean liquid to pan (you’ll use the remaining beans and more bean liquid in the next step). 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 (1⁄3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4) until melted. • 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, use a 9-by-13-inch baking dish or two smaller ones.) • Spoon enough salsa over enchiladas 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 and as much chili as you like. Divide between plates and serve.