claire freehafer

ingredients

• flour tortillas
• 26.8 oz black beans, drained, liquid reserved
• 2 poblano peppers, diced
• 2 roma tomatoes, finely diced
• 2 chili peppers, thinly sliced
• 4 scallions, thinly sliced
• 2 tbsp southwest spice blend
• 14.12 oz green salsa
• ½ c monterey jack cheese
• 4 tbsp sour cream
• 2 tbsp butter

instructions

1. adjust rack to top position and preheat oven to 475 degrees. heat a drizzle of oil in a large pan over medium-high heat. add poblano and cook until just softened, 3-4 minutes.

2. reserve 1 tsp southwest spice in a second small bowl. once poblano is just softened, add tomato, scallion whites, half the beans, 4 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.

3. heat a large drizzle of oil in a small pot over medium-high heat. add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. add ⅓ c reserved bean liquid. simmer until warmed through, 1-2 minutes. reduce heat to low and stir in 2 tbsp butter. turn off heat; mash with a potato masher or fork until mostly smooth. season with plenty of salt and pepper.

4. spread tortillas with mashed beans. place a small amount of filling on one half of each tortilla. roll up tortillas, starting with filled side, and place seam sides down in a baking dish or ovenproof pan. spoon enough salsa over to generously coat. sprinkle with monterey jack. bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.

5. add sour cream to bowl with reserved southwest spice. stir in warm water 1 tsp at a time until mixture reaches a 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.