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  • Writer's pictureKatie Bergeron

Salsa Verde Enchiladas

Updated: Apr 26, 2022

Where do I even BEGIN with these enchiladas.

Pure. Deliciousness.

Growing up in Texas, there were few meals that didn't involve meat. We still eat a variety of meats and fish in our home, but there are some nights you just need something to change it up.

The word on the street these days is that if you are able to incorporate one day of vegetarian meals, or even just ONE meal into your diet that it can help your healthy and the environment. Most animal products contain a lot of saturated fat, so by cutting back just a little it can help your cardiovascular health. Eating less meat can also help the environment by reducing greenhouse gas emissions, and even can save you some money!

And who doesn't want to live longer and help the planet when you have kids like THIS wanting to help you in the kitchen???

I have to admit-I've never been one of those people that just craves a vegetarian meal. I usually was still hungry (not enough protein) and most things seemed flavorless (cough cough salads).


The filling is a mixture of mashed black beans, whole black beans, diced poblano, roma tomato & jalapeno. Wrapped in a corn (or flour!) tortilla, doused in salsa verde, melted gooey cheese and drizzled in a southwest flavored crema.

I've been making these enchiladas about every week because they have turned into my husbands favorite meal, I do believe. ;)

I usually double the batch and put one in the freezer for a quick meal on a busy night.

These are so customizable as well. If you don't want a lot of heat, use a green bell pepper instead of a poblano! Add as much jalapeno as you'd like, onion, garlic-you name it!

The first two times I made these, I kept it simply vegetarian, but the last two times I've used shrimp and skirt steak and it added that extra protein and meat. That means even those meat eaters in your family can enjoy it as well. ;)

I'm pretty OCD in the kitchen, so I like to prep and cut all my ingredients before I even start.

After everything is prepped, I start by sautéing the poblano peppers with the desired amount of jalapeno I'd like for spice.

After 3-4 minutes when they've softened, I go ahead and add the tomatoes, white scallions, half of the black bean mixture, some of the reserved bean liquid and half of the seasoning mix.

While those are cooking, I add the other half of the black beans to a small pot over medium heat until warmed through. After they are warmed through, I add some more black bean juice that had been reserved and some butter. I mash the beans with a potato masher, or the back of a spatula.

Once the mashed beans and pepper mix are done, you can start making the enchiladas!

I spread a small amount of black bean mixture onto the tortilla, then add a a spoonful of pepper mix and roll the tortilla up, placing it seam side down into a baking dish.

Once all the mixture has been used, I generously pour the salsa verde over the enchiladas. You will probably have some leftover salsa depending on the size of jar you use. I tend to make my own salsa verde, so if that's your scenario you can add however much you'd like. I usually add around 1-1.5 cups.

Top with the shredded cheese, and pop in the oven for 5-10 minutes until golden and bubbly.

Once done, top with the southwest crema sauce, the green scallions and fresh chopped cilantro. Even add some more jalapeno if you'd like!



Click picture to enlarge and print!

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