Salsa Verde Enchiladas

with Poblano Pepper, Black Beans & Monterey Jack

Serves 2 · 45 minutes

vegetarian, mexican

Ingredients

• 1 poblano pepper
• 1 Roma tomato
• 2 scallions
• 13.4 oz black beans
• 1 chili pepper
• 1 TBSP Southwest Spice Blend
• 6 flour tortillas
• 7.06 oz green salsa
• ¼ Cup Monterey Jack cheese
• 2 TBSP sour cream

Also: vegetable oil, butter, kosher salt, black pepper

Steps

1. Prep

   • 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.

2. Cook poblano

   • Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.

3. Make filling

   • Meanwhile, reserve 1/2 tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl for step 6.
   • Once poblano is just softened, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid (you'll use the remaining beans and more bean liquid in the next step), and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

4. Mash beans

   • 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 (1/3 cup for 4 servings). (You may have some bean liquid 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.

5. Make enchiladas

   • Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, 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.

6. Make crema & serve

   • While enchiladas bake, 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.