Charred Poblano and Black Bean Enchiladas with Queso Fresco

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers and hearty black beans wrapped in corn tortillas, baked with a smoky enchilada sauce and topped with crumbly queso fresco. This mexican-inspired cinco de mayo (vegetarian) ready in about 60 minutes pairs large poblano peppers, cooked or canned, drained black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 6 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Char 3 large poblano peppers directly over a gas burner or under a broiler, turning frequently until blackened all over, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove stems and seeds, and dice the peppers.
  2. Step 2: Preheat oven to 375°F. Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves, sauté for 4 minutes until translucent.
  3. Step 3: Add diced poblano peppers, 2 cups cooked black beans, and 1 tsp ground cumin to the skillet. Cook, stirring, for 3 minutes until heated through. Season with salt and black pepper.
  4. Step 4: Warm 12 corn tortillas in a dry skillet until pliable. Spoon about 3 tbsp of the pepper and bean mixture down the center of each tortilla, sprinkle with 1 cup shredded Monterey Jack cheese, and roll tightly.
  5. Step 5: Spread 1 cup of red enchilada sauce on the bottom of a 9x13 baking dish. Arrange the filled tortillas seam side down in the dish. Pour remaining 1 cup enchilada sauce evenly over the top.
  6. Step 6: Sprinkle 1/2 cup crumbled queso fresco over the enchiladas. Bake uncovered for 20 minutes until cheese is melted and sauce is bubbling.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or salad.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Charred Poblano and Black Bean Enchiladas with Queso Fresco take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Poblano and Black Bean Enchiladas with Queso Fresco?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Charred Poblano and Black Bean Enchiladas with Queso Fresco?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Poblano and Black Bean Enchiladas with Queso Fresco for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Poblano and Black Bean Enchiladas with Queso Fresco vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes