Fire-Roasted Poblano and Black Bean Enchiladas with Cotija

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

Soft corn tortillas stuffed with fire-roasted poblano peppers, black beans, and cheese, baked under a rich tomato-chile sauce and topped with salty cotija cheese. This mexican-inspired cinco de mayo (vegetarian) ready in about 55 minutes pairs large poblano peppers, (15 oz), drained and rinsed black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 30 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Roast 3 large poblano peppers directly over a gas flame or under the broiler, turning occasionally until skins are charred and blistered, about 8-10 minutes. Place in a bowl, cover with plastic wrap for 15 minutes, then peel off skins, remove seeds, and dice the flesh.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant. Stir in 2 cups tomato sauce, 1 tbsp chili powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 10 minutes until sauce thickens slightly.
  3. Step 3: In a mixing bowl, combine roasted poblano dices, 1 can (15 oz) drained black beans, and 1 cup shredded Monterey Jack cheese. Preheat oven to 375°F. Lightly warm 12 corn tortillas to make pliable. Spoon 1/4 cup filling into each tortilla, roll tightly, and place seam side down in a greased 9x13-inch baking dish. Pour the tomato sauce evenly over the enchiladas.
  4. Step 4: Sprinkle remaining 1 cup Monterey Jack cheese over the top. Bake uncovered for 20 minutes until cheese is melted and bubbly. Remove from oven, sprinkle 1/2 cup crumbled cotija cheese on top, and serve warm.

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Frequently asked questions

How long does Fire-Roasted Poblano and Black Bean Enchiladas with Cotija take to make?

Total time is about 55 minutes (25 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 Fire-Roasted Poblano and Black Bean Enchiladas with Cotija?

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 Fire-Roasted Poblano and Black Bean Enchiladas with Cotija?

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 Fire-Roasted Poblano and Black Bean Enchiladas with Cotija 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 Fire-Roasted Poblano and Black Bean Enchiladas with Cotija 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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