Salsa Verde Enchiladas
with Poblano Pepper, Black Beans & Monterey Jack
Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
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
Cooking 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 produce. • Core, deseed, and dice poblano. Finely dice tomato. Halve, peel, and dice half the onion (whole onion for 4 servings). 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, stirring occasionally, until just softened, 3-4 minutes.
• Meanwhile, reserve ½ tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl for step 6. • Once poblano is just softened, add tomato, diced onion, half the beans, remaining Southwest Spice, and 2 TBSP reserved bean liquid to pan (you’ll use the remaining beans and more bean liquid in the next step). 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 (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) 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 filled sides, and place, seam sides down, in an 8-by-11- inch baking dish or ovenproof pan. (For 4 servings, use a 9-by-13-inch baking dish or two smaller ones.) • Spoon enough salsa over enchiladas 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.
• 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 and as much chili as you like. Divide between plates and serve.
