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.
Reviews from our home cooks
Very delicious and hearty! The cooking instructions definitely need to be modified since it took way longer in the oven, but overall great to eat!
Substitute poblano for green bell pepper. Also cook the enchiladas longer so the beans aren't cold. No one wants to eat cold refried beans!
These were so easy. I had a lot of refried beans left over and could've used more cheese.
Definitely needs meat. Probably chicken. Way more cheese on top of the tortillas. Salsa was good but maybe pico de gallo with corn would be better inside. Beans were surprisingly good. It was good but underwhelming.
I was surprised. Didn't think I liked black bean refried beans but they were very good. Just like any other refried beans!
I really like the big batch recipes. I usually freeze half of these recipes. On the nights when I don't have time to cook, I just grab them out of the freezer, defrost them in the microwave, and enjoy!
Great! Will get with chicken next time. I wish there were more peppers. Also: 12 of these do NOT fit in a 9x13 pan, the 4 serving size took 2 9x13s, and a 9x9 for 4 more.
Could have used more cooktime, the tortillas were a bit mushy, not crispy.
My 8 yo who doesn't like cooked vegetable vegetables helped me prep this and I had two servings!
These were very tasty. Even though I only get a box for 2 people there was leftovers for the next day!!!
