Salsa Verde Enchiladas
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Salsa Verde Enchiladas

Salsa Verde Enchiladas

with Poblano, Black Beans & Monterey Jack

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 helping 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.

Climate Superstar

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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit

Poblano Pepper

1 unit

Roma Tomato

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chili Pepper

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories800 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate102 g
Sugar9 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.


Small Bowl
Large Pan
Potato Masher
Small pot
Baking Dish



• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry 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.

Cook Poblano

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

Make Filling

• 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, remaining Southwest Spice, 2 TBSP reserved bean liquid (you’ll use the remaining beans and more bean liquid in the next step) to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Mash Beans

• 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). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Make Enchiladas

• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides. 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 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.

Make Crema & Serve

• 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.

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