Charred Poblano and Black Bean Enchiladas with Queso Fresco
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or salad.
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.
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