Salsa Verde Enchiladas
with Southwest Crema & Refried Beans
Saucy, smothered, hearty, and delicious: This vegetarian enchilada bake has it all, plus it’s perfect for a crowd! You’ll wrap tortillas around Tex-Mex-spiced bell pepper, tomato, and refried beans, top with mild green salsa and our melty Mexican cheese blend, pop it in the oven till it’s piping hot and bubbly, then straight to the table family style with a final drizzle of spiced crema.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
3 unit
Green Bell Pepper
2 unit
Tomato
2 unit
Refried Beans
2 tablespoon
Southwest Spice Blend
12 unit
Flour Tortillas
(Contains Soy, Wheat)
14.12 ounce
Green Salsa
½ cup
Mexican Cheese Blend
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and thinly slice bell peppers into strips. Finely dice tomatoes. Trim and thinly slice scallions, separating whites from greens.
• Reserve 1 tsp Southwest Spice Blend (2 tsp for 8 servings) in a small bowl. • Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers, scallion whites, and remaining Southwest Spice Blend; cook, stirring occasionally, until veggies are slightly charred and softened, 3-4 minutes.
• Add tomatoes and 1⁄4 cup water (1⁄2 cup for 8 servings) to pan with veggies. Cook, stirring, until warmed through, 2-3 minutes. Season with salt and pepper.
• Spread tortillas with refried black beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings). • Pour salsa over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Bake on top rack until salsa is bubbly and cheese is melted and browned, 3-5 minutes.
• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Drizzle enchiladas with crema and sprinkle with scallion greens. Divide between plates and serve.
