Salsa Verde Enchiladas
with Southwest Crema & Refried Beans
- Milk
- Wheat
- Soy
Saucy, smothered, hearty, and delicious: This vegetarian enchilada bake has it all, plus it’s perfect for a crowd! You’ll wrap tortillas around Tex-Mex-spiced bell pepper, tomato, and refried beans, top with mild green salsa and our melty Mexican cheese blend, pop it in the oven till it’s piping hot and bubbly, then straight to the table family style with a final drizzle of spiced crema. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
3 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
32 ounce
Refried Black Beans
2 unit
Green Salsa
2 unit
Tomato
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
2 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and thinly slice bell peppers into strips. Finely dice tomatoes. Trim and thinly slice scallions, separating whites from greens.
• Reserve 1 tsp Southwest Spice Blend (2 tsp for 8 servings) in a small bowl. • Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers, scallion whites, and remaining Southwest Spice Blend; cook, stirring occasionally, until veggies are slightly charred and softened, 3-4 minutes.
• Add tomatoes and 1⁄4 cup water (1⁄2 cup for 8 servings) to pan with veggies. Cook, stirring, until warmed through, 2-3 minutes. Season with salt and pepper.
• Spread tortillas with refried black beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings). • Pour salsa over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Bake on top rack until salsa is bubbly and cheese is melted and browned, 3-5 minutes.
• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Drizzle enchiladas with crema and sprinkle with scallion greens. Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others felt it was bland or overpowered by bell peppers. The salsa verde received mixed reviews.
- Ease of prep: Many appreciated how easy it was to make, though some noted longer baking times were needed for crispy tortillas.
- Suggestions: Consider adding chicken or other protein for heartier enchiladas. Try using poblano peppers instead of bell peppers for better flavor.
- Portions: This double-batch recipe made plenty of leftovers, great for freezing. Some found it too much for smaller households.
- Texture: A few found the tortillas soggy; try frying them first or baking longer for a crispier result.
