Salsa Verde Enchiladas

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, in another small bowl, set aside ½ tsp Southwest Spice (we’ll use the rest in the next step).

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, stirring, until beginning to soften, 2-3 minutes. Add 3 TBSP reserved bean liquid (you may have some left over). Let simmer until warm, 1-2 minutes. Lower heat and stir in 1 TBSP butter. Turn off heat, then mash with a potato masher or fork until mostly smooth. 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 sides down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough salsa over to generously coat (save the rest for another use). Sprinkle with cheese. Bake until salsa is bubbly and cheese melts, 3-5 minutes.