Salsa Verde Beef Enchiladas
with Poblano, Black Beans & Monterey Jack
Salsa Verde Beef Enchiladas
Tender beef enchiladas get a bright salsa verde finish, layered with smoky poblano, hearty black beans, and melty Monterey Jack for a zesty, satisfying bake.
Ingredients
For 2 servings
- 13.4 ounce Black Beans
- 1 unit Chili Pepper
- 6 unit Flour Tortillas
- 7.06 ounce Green Salsa
- 10 ounce Ground Beef
- ¼ cup Monterey Jack Cheese
- 1 unit Poblano Pepper
- 1 unit Roma Tomato
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1110
Protein49g
Carbs102g
Fat55g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a dairy-free plate, skip the cheese and sour cream or use plant-based versions that melt and dollop well. For gluten-free needs, use certified gluten-free tortillas; for a lighter or vegetarian swap, replace the beef with seasoned beans or a plant-based crumble.
What to serve with it
Serve these enchiladas with a crisp green salad, lime wedges, or simple cilantro rice to balance the spicy, savory flavors. Chips and extra salsa on the side also make the meal feel more complete without overpowering it.
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