Salsa Verde Enchiladas
with Poblano Pepper, Black Beans, and Monterey Jack Cheese
Salsa Verde Enchiladas
Bright salsa verde enchiladas layered with smoky poblano pepper, 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
- 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
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
PDF
DifficultyEasy
Total Time35m
Calories800
Protein22g
Carbs101g
Fat31g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, use a plant-based cheese and skip the sour cream, or finish with avocado instead. For gluten-free eating, swap the flour tortillas for certified gluten-free tortillas; the rest of the filling-friendly ingredients can stay the same.
What to serve with it
Serve with a crisp green salad, lime wedges, and extra salsa on the side to brighten the rich, cheesy flavors. A simple rice pilaf or roasted corn also works well if you want a more filling plate.
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