Charred Poblano and Black Bean Enchiladas with Queso Fresco

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe (vegetarian), ready in about 60 minutes, pairs poblano peppers, 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.

Ingredients

• 3 large poblano peppers
• 2 cups cooked or canned, drained black beans
• 12 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 2 cups red enchilada sauce
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

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.