Salsa Verde Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend (2 tsp for 8 servings)
  1 tsp
• black pepper
• cooking oil
  1 tsp
• flour tortillas
  24 unit
• green bell pepper (thinly sliced)
  6 unit
• green salsa
  4 unit
• refried black beans
  4 lb
• salt
• scallions (thinly sliced)
  4 unit
• sour cream
  6 tbsp
• tomato (diced)
  4 unit
• water (½ cup for 8 servings)
  ¼ cup

🍳 Cookware

• small bowl
• large pan
• baking dish

1. 

   1

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

   green bell pepper: 6 unit (thinly sliced), tomato: 4 unit (diced), scallions: 4 unit (thinly sliced)
2. 

   2

   Reserve 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, ⏱️ 4 minutes .

   Southwest Spice Blend: 1 tsp (2 tsp for 8 servings), cooking oil: 1 tsp
3. 

   3

   Add tomatoes and water to pan with veggies. Cook, stirring, until warmed through, ⏱️ 3 minutes . Season with salt and black pepper .

   water: ¼ cup (½ cup for 8 servings), salt, black pepper
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 (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, ⏱️ 5 minutes .

   flour tortillas: 24 unit, refried black beans: 4 lb, green salsa: 4 unit, Mexican cheese blend: 1 c
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: 6 tbsp
6. 

   6

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