RECIPES

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans, and Monterey Jack Cheese

What's better than a saucy enchilada? Nada! 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. After it goes in the oven and is allowed to get piping hot and bubbly, all that’s left to do is to add a drizzle of spiced sour cream and dig in to that deliciousness.

Tags:Egg free      •Nut free    •Spicy

Allergens:  Wheat        •Milk

Preparation Time                    30 minutes

Cooking difficulty                     Level 1

Ingredients

Nutrition Values

/ per serving

Utensils

Instructions

1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 475 degrees. Trim, then thinly slice scallions, separating greens and whites. Core and seed poblano, then cut into ½-inch pieces. Finely dice tomato. Thinly slice chili, removing ribs and seeds first for less heat. Drain beans over a small bowl, reserving liquid.

2

Heat a drizzle oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, set aside tsp ½ tsp Southwest spice in a small bowl.

3

Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 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.

Join Topusd today and make as much

money as you can by inviting people  

and promoting your status.            

       

4

Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, tossing, until beginning to soften, 2-3 minutes. Add 3 TBSP reserved bean liquid. Let simmer until warmed through, 1-2 minutes. Lower heat and stir in 1 TBSP butter. Remove pot from heat, then mash beans until mostly smooth with a potato masher or fork. Season with plenty of salt and pepper.

5

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-side down in an 8- by 11-inch baking dish or ovenproof pan. Spoon over enough salsa to generously coat. Sprinkle with cheese. Bake in oven until salsa is bubbly and cheese melts, 3-5 minutes.

6

Meanwhile, add sour cream to bowl with reserved ½ tsp Southwest spice. Stir in 1-2 tsp warm water, or enough to create a drizzly consistency. Season with salt and pepper. Drizzle baked enchiladas with crema. Garnish with scallion greens and chili, to taste. Divide between plates and serve.

Visit FriendlyBlogga for more recipes and cookery. Or visit HELLOFRESH