Salsa Verde Enchiladas

Name: Salsa Verde Enchiladas with Southwest Crema & Refried Beans
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 Bell Pepper; 3 tbsp Sour Cream; 32 oz Black Beans; 2 Salsa; 2 Tomato; 12 Tortillas; 2 unit Scallions; 2 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Southwest Crema & Refried Beans

By Recipe0 System

Saucy, smothered, hearty, and delicious: This vegetarian enchilada bake has it all, plus it’s perfect for a crowd! You’ll wrap tortillas around Tex-Mex-spiced bell pepper, tomato, and refried beans, top with mild green salsa and our melty Mexican cheese blend, pop it in the oven till it’s piping hot and bubbly, then straight to the table family style with a final drizzle of spiced crema. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 Bell Pepper
3 tbsp Sour Cream
32 oz Black Beans
2 Salsa
2 Tomato
12 Tortillas
2 unit Scallions
2 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.

Core, deseed, and thinly slice bell peppers into strips. Finely dice tomatoes. Trim and thinly slice scallions, separating whites from greens.
2

Reserve 1 tsp Southwest Spice Blend (2 tsp for 8 servings) in a small bowl.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers, scallion whites, and remaining Southwest Spice Blend; cook, stirring occasionally, until veggies are slightly charred and softened, 3-4 minutes.
3

Add tomatoes and 1⁄4 cup water (1⁄2 cup for 8 servings) to pan with veggies. Cook, stirring, until warmed through, 2-3 minutes. Season with salt and pepper.
4

Spread tortillas with refried black beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings).

Pour salsa over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend.

Bake on top rack until salsa is bubbly and cheese is melted and browned, 3-5 minutes.
5

While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6

Drizzle enchiladas with crema and sprinkle with scallion greens. Divide between plates and serve.

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