Fire-Roasted Poblano and Black Bean Enchiladas with Cotija

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 recipe (vegetarian), ready in about 55 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 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.

Ingredients

• 3 large poblano peppers
• 1 can (15 oz), drained and rinsed black beans
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 medium, finely diced onion
• 3, minced garlic cloves
• 2 cups tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 2 tbsp olive oil
• 1/2 cup, crumbled cotija cheese
• 1 tsp salt
• 1/2 tsp black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

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.