Name:

HF Salsa Verde Enchiladas

Description

With poblano pepper, black beans, & monterey jack

Serves 2-4

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients
1 Poblano Pepper (2 for 4 servings)
1 Roma Tomato (2 for 4)
2 Scallions
13.4 oz Black Beans (26.8 oz for 4)
1 Chili Pepper (2 for 4)
1 TBSP Southwest Spice Blend (2 TBSP for 4)
6 Flour Tortillas (12 for 4)
7.06 oz Green Salsa (14.12 oz for 4)
1/4 Cup Monterey Jack Cheese (1/2 Cup for 4)
2 TBSP Sour Cream (4 TBSP for 4)

Instructions
1. Prep
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce.
Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid. Thinly slice chili.
2. Cook Poblano
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.
3. Make Filling
Meanwhile, reserve 1/2 tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl for step 6.
Once poblano is just softened, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid (you'll use the reaming beand and more bean liquid in the next step), and remaning southwest spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
4. Mash Beans
Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and coo, stirring, until slightly softened, 2-3 minutes.
Add 3 TBSP reserved bean liquid (1/3 Cup for 4). Simmer until warmed through, 1-2 minutes.
Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4).
Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.
5. Make Enchiladas
Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place seam sides down in an 8 by 11 inch baking dish. (For 4 servings use a 9 by 13 pan).
Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack.
Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
6. Make Crema & Serve
While enchiladas bake, add sour cream to bowl with reserved southwest spice. Stir in warm water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.
Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.

Length

45

Calories

800

Servings

2

Date Created

Created By

Jade Smidt

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