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.
Recipe detail
- 25 July , 2018
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Category : Salad
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Cuisine : Spanish
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Preparation Time : 30 Minute
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Cook Time : 30 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Scallions
Scallion, green onion, and spring onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.
4 units
Poblano Pepper
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho. Stuffed fresh and roasted it is popular in chile rellenos poblanos
2 units
Tomatoes
The tomato is the edible, red fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America.
2 units
Thai Chili
Bird's eye chili, bird eye chili, bird's chili, piri piri or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia.
2 units
Black Beans
The black turtle bean is a small, shiny variety of common beans, especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana.
26.8 ounce
Southwest Spice Blend
updating ...
2 tablespoons
Flour Tortillas
A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, which in Spanish means "small torta", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word "tortilla", without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla
12 units
Green Salsa
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri
14.12 oune
Monterey Jack Cheese
Monterey Jack is an American semi-hard cheese, customarily white, made using cow's milk. It is commonly sold by itself or mixed with Colby cheese to make a marbled cheese known as Colby-Jack.
¼ cup
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
4 tablespoons
Scallions
Scallion, green onion, and spring onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.
6 units
Poblano Pepper
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho. Stuffed fresh and roasted it is popular in chile rellenos poblanos
3 units
Tomatoes
The tomato is the edible, red fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America.
3 units
Thai Chili
Bird's eye chili, bird eye chili, bird's chili, piri piri or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia.
3 units
Black Beans
The black turtle bean is a small, shiny variety of common beans, especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana.
40.2 ounce
Southwest Spice Blend
updating ...
3 tablespoons
Flour Tortillas
A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, which in Spanish means "small torta", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word "tortilla", without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla
18 units
Green Salsa
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri
21.18 oune
Monterey Jack Cheese
Monterey Jack is an American semi-hard cheese, customarily white, made using cow's milk. It is commonly sold by itself or mixed with Colby cheese to make a marbled cheese known as Colby-Jack.
¼ cup
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
6 tablespoons
Scallions
Scallion, green onion, and spring onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.
2 unit
Poblano Pepper
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho. Stuffed fresh and roasted it is popular in chile rellenos poblanos
1 unit
Tomatoes
The tomato is the edible, red fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America.
1 unit
Thai Chili
Bird's eye chili, bird eye chili, bird's chili, piri piri or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia.
1 unit
Black Beans
The black turtle bean is a small, shiny variety of common beans, especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana.
13.4 ounce
Southwest Spice Blend
updating ...
1 tablespoon
Flour Tortillas
A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, which in Spanish means "small torta", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word "tortilla", without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla
6 units
Green Salsa
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri
7.06 oune
Monterey Jack Cheese
Monterey Jack is an American semi-hard cheese, customarily white, made using cow's milk. It is commonly sold by itself or mixed with Colby cheese to make a marbled cheese known as Colby-Jack.
¼ cup
Sour Cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
2 tablespoons
Directions
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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. -
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.
Serving Suggestion
- Nutrition Values/ per serving Energy (kJ)3180 kJ Calories760 kcal Fat33 g Saturated Fat15 g Carbohydrate79 g Sugar4 g Dietary Fiber24 g Protein24 g Cholesterol55 mg Sodium1560 mg