Salsa Verde Enchiladas
with Poblano Pepper, Black Beans, and Monterey Jack Cheese
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.
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
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano. Thinly slice chili, removing ribs and seeds first for less heat. • Drain beans over a small bowl, reserving liquid.
• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes.
• Reserve ½ tsp Southwest Spice in a second small bowl. • Once poblano has cooked for 3-4 minutes, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid, and remaining Southwest Spice. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. • 4 servings: Reserve 1 tsp Southwest Spice.
• 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 (1/3 cup for 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. • Lower heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. • 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 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 (you may have some left over). Sprinkle with cheese. • Bake until salsa is bubbly and cheese melts, 3-5 minutes. • 4 servings: Assemble in a 9-by-13-inch baking dish (or two smaller ones).
• 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.
