Salsa Verde Enchiladas
with Poblano Pepper, Black Beans, and Monterey Jack Cheese
What's better than a saucy enchilada? Nada! this enchilada bake has everything you could possibly want in a recipe. 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. After it goes in the oven and is allowed to get piping hot and bubbly, all that’s left to do is to add a drizzle of spiced sour cream and dig in to that deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Poblano Pepper
1 unit
Roma Tomato
1 unit
Chili Pepper
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)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 475 degrees. Trim, then thinly slice scallions, separating greens and whites. Core and seed poblano, then cut into ½-inch pieces. Finely dice tomato. Thinly slice chili, removing ribs and seeds first for less heat. Drain beans over a small bowl, reserving liquid.
Heat a drizzle oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, set aside tsp ½ tsp Southwest spice in a small bowl.
Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid, and remaining Southwest spice to pan. 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, tossing, until beginning to soften, 2-3 minutes. Add 3 TBSP reserved bean liquid. Let simmer until warmed through, 1-2 minutes. Lower heat and stir in 1 TBSP butter. Remove pot from heat, then mash beans until mostly smooth with a potato masher or fork. 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 the filled side, and place seam-side down in an 8- by 11-inch baking dish or ovenproof pan. Spoon over enough salsa to generously coat. Sprinkle with cheese. Bake in oven until salsa is bubbly and cheese melts, 3-5 minutes.
Meanwhile, add sour cream to bowl with reserved ½ tsp Southwest spice. Stir in 1-2 tsp warm water, or enough to create a drizzly consistency. Season with salt and pepper. Drizzle baked enchiladas with crema. Garnish with scallion greens and chili, to taste. Divide between plates and serve.
