Salsa Verde Enchiladas
with Green Pepper, Black Beans & Monterey Jack
Salsa Verde Enchiladas
Tender enchiladas filled with black beans and green pepper, then baked with zesty salsa verde and melted Monterey Jack for a bright, comforting dinner.
Ingredients
For 2 servings
- 1 unit Black Beans
- 1 unit Chili Pepper
- 6 unit Flour Tortillas
- 7.06 ounce Green Salsa
- 1 unit Long Green Pepper
- ¼ cup Monterey Jack Cheese
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tomato
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories780
Protein23g
Carbs89g
Fat34g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the cheese and sour cream for plant-based versions or skip them entirely. For gluten-free, use certified gluten-free tortillas; if avoiding soy, choose a salsa and spice blend without soy-derived additives.
What to serve with it
Serve with a crisp cabbage slaw, lime wedges, or a simple salad to balance the rich, spicy filling. A chilled agua fresca, iced tea, or light beer also pairs well with the bold salsa and cheese.
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