Salsa Verde Enchiladas
with Poblano Pepper, Black Beans & Monterey Jack Cheese
- Soy
- Wheat
- Milk
Saucy, smothered, hearty, and delicious: 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. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.
Ingredients
2 unit
Scallions
1 unit
Poblano Pepper
1 unit
Roma Tomato
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)
1 unit
Chili Pepper
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid. Thinly slice chili.
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.
Meanwhile, reserve ½ tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl. Once poblano is just softened, add tomato, scallion whites, half the beans (you’ll use the rest later), 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 slightly softened, 2-3 minutes. Add 3 TBSP reserved bean liquid (⅓ cup for 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Turn off heat; 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 filled side, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, place in a 9-by-13-inch baking dish or two smaller ones.) Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack. Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
Meanwhile, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the salsa verde, calling it delicious and flavorful; some found it too sour or vinegary.
- Ease of prep: Generally easy to make, though some felt it took longer than the recipe stated.
- Suggestions: Consider adding chicken, ground beef, or plant-based protein for extra heartiness; use corn tortillas for better texture.
- Portions: Good portion size for most; some wanted more filling or cheese per enchilada.
- Spice level: Nicely spiced for many, though some found it too hot while others wanted more kick 🌶️.
Reviews from our home cooks
The salsa verde is delicious. It brings brightness and acidity to the dish, and it paired well with the savory black beans. I love the technique of using mashed beans along with full ones to add texture.
For having no meat these enchiladas were hardy!! I love the flavor of the salsa verde and could easily add some shredded chicken and extra cheese to make it a different meal next time. Love this recipe.
I loved these Salsa Verde Enchiladas. They were so easy to make, smelled good while in the oven & quite tasty. I ate 2 & had 4 left. I will have 2 for my lunch tomorrow!
These enchiladas were so flavorful and had the perfect level of spice! I loved the salsa verde!
3.5 stars. Enjoyed the salsa verde enchiladas. This time the green salsa was well seasoned and did not require additional seasoning to elevate the flavor. The black beans added to the filling was a welcome change and changed the ordinary into daily special enchiladas. One point for improvement, please check the tomatoes for future boxes. The tomato included for this meal was bruised at the top. Replaced it with one from my kitchen.
on the Salsa Verde Enchiladas: Loved the black bean version of refried beans - suggestion: For our tastes, I thought the can contained way too much for the six enchiladas, so I saved half of it back and made a dip by adding sour cream and mayo. Also: rather than trying to spread the beans on the tortillas, I just stared them in with the other ingredients and saved myself the bother of spreading twice!
Tasty and filling, always love salsa verde! I missed the tiny green pepper in the cooking steps and my spouse decided to add it to his meal. He wanted hot and he got it, ha ha! We both enjoyed the meal!
I love love love the original Salsa Verde Enchiladas recipe with the black beans. However, with the refried canned beans it made for a pretty upset stomach. Any way you could just do a bigger container of beans (20 oz instead of 15 oz)? I really think that would be perfect! Otherwise I'm not sure I can do the refried beans again for this recipe.
The recipes have been delicious, so much so that we got a subscription - but I wanted to pass on to you to make a side note to edit recipes going forward. Tonight we made the Salsa Verde Enchiladas, which includes a chili pepper and a poblano. My husband is not a big cooker, but took care of dinner tonight. He wasn't prepared for the pepper oil on his fingers. He burned his skin and his eyes before realizing what was wrong. He had to soak his hands and eyes in milk and has been nervous to touch the baby. I strongly suggest adding a note on the recipes with peppers to wear gloves for those that don't cook often.
This is my favorite!!! Love the salsa verde. The black beans are creamy and flavorful, I added sliced avocado on top.
