FreshMeal Planner

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans & Monterey Jack

Salsa Verde Enchiladas

Bright salsa verde enchiladas layered with smoky poblano pepper, hearty black beans, and melty Monterey Jack for a zesty, comforting bake.

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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 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Cooking Oil
  • Pepper
  • Salt
Salsa Verde Enchiladas
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories810
Protein23g
Carbs103g
Fat33g
Tags:
VeggieFiber SmartMeal Prep
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, swap the Monterey Jack and sour cream for plant-based versions or skip them and add avocado on top. For gluten-free, use corn tortillas instead of flour tortillas; for milder heat, choose a gentle salsa and leave out the chili pepper.

What to serve with it

Serve with a crisp cabbage slaw, lime wedges, or a simple side salad to brighten the rich, saucy filling. A spoonful of extra salsa and a chilled drink like agua fresca or beer makes the meal feel complete.

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