Salsa Verde Enchiladas

Name: Salsa Verde Enchiladas with Southwest Crema & Refried Beans
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; 3 unit Green Bell Pepper; 2 unit Tomato; 2 unit Refried Black Beans; 2 tablespoon Southwest Spice Blend; 12 unit Flour Tortillas; 14.12 ounce Green Salsa; ½ cup Mexican Cheese Blend; 3 tablespoon Sour Cream; Cooking Oil; Salt; Pepper

with Southwest Crema & Refried Beans

Recipe Development TeamPublished on October 21, 2024

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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.

Tags:

Veggie

•Spicy

•Family Friendly

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

3 unit

Green Bell Pepper

2 unit

Tomato

2 unit

Refried Black Beans

2 tablespoon

Southwest Spice Blend

12 unit

Flour Tortillas

(Contains: Soy, Wheat)

14.12 ounce

Green Salsa

½ cup

Mexican Cheese Blend

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories650 kcal

Fat22 g

Saturated Fat9 g

Carbohydrate86 g

Sugar13 g

Dietary Fiber14 g

Protein23 g

Cholesterol20 mg

Sodium2350 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.

Utensils

•Small Bowl

•Large Pan

•Baking Dish

Instructions

• 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.