Salsa Verde Enchiladas

🥘 Ingredients

• Mexican Cheese Blend
  1½ cups
• Southwest Spice Blend
  2 tbsp
• black pepper
  ½ tsp
• cooking oil
  1 tbsp
• flour tortillas
  8 unit
• green bell pepper
  1 unit
• green salsa
  1 jar
• refried black beans
  1 can
• salt
  1 tsp
• scallions
  1 unit
• sour cream
  ½ cup
• tomato
  2 unit

🍳 Cookware

• small bowl
• large pan
• baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and thinly slice green bell pepper into strips. Finely dice tomato . Trim and thinly slice scallions , separating whites from greens.

   green bell pepper: 1 unit, tomato: 2 unit, scallions: 1 unit
2. 

   2

   Reserve 1 tsp Southwest Spice Blend in a small bowl . Heat a drizzle of cooking 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 minutes .

   Southwest Spice Blend: 2 tbsp, cooking oil: 1 tbsp
3. 

   3

   Add tomatoes and ¼ cup water to pan with veggies. Cook, stirring, until warmed through ⏱️ 2 minutes . Season with salt and black pepper .

   salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Spread flour 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 baking dish . Pour green salsa over enchiladas to coat. Sprinkle evenly with Mexican Cheese Blend . Bake on top rack until salsa is bubbly and cheese is melted and browned ⏱️ 5 minutes .

   flour tortillas: 8 unit, refried black beans: 1 can, green salsa: 1 jar, Mexican Cheese Blend: 1½ cups
5. 

   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.

   sour cream: ½ cup
6. 

   6

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