Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft corn tortillas filled with smoky roasted poblano peppers and black beans, baked in a bright roasted tomato sauce topped with melted cheese. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 75 minutes, pairs poblano peppers, black beans, drained and rinsed, 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
• 1 1/2 cups black beans, drained and rinsed
• 12 small corn tortillas
• 1 medium, diced white onion
• 3, minced garlic cloves
• 5 medium roma tomatoes
• 1 small, seeded and chopped jalapeño pepper
• 3 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 1/2 cups shredded Oaxaca or mozzarella cheese
• 1/4 cup, chopped fresh cilantro
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Roast 3 large poblano peppers directly over open flame or under broiler, turning occasionally, until skin is blackened and blistered, about 8 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and dice.
2. Step 2: Preheat oven to 375°F. Cut 5 medium roma tomatoes in half and place cut side down on a baking sheet. Roast for 25 minutes until soft and slightly charred.
3. Step 3: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Sauté 1 medium diced white onion and 3 minced garlic cloves for 5 minutes until translucent and fragrant.
4. Step 4: Add diced roasted poblano peppers, 1 1/2 cups drained black beans, 1 teaspoon ground cumin, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the skillet. Cook for 3 minutes, then remove from heat.
5. Step 5: Blend roasted tomatoes and 1 small chopped seeded jalapeño until smooth to make the sauce.
6. Step 6: Lightly oil a 9x13-inch baking dish. Warm 12 small corn tortillas until pliable. Fill each with 1/4 cup pepper and bean mixture, roll tightly, and place seam side down in the dish.
7. Step 7: Pour roasted tomato sauce over enchiladas, sprinkle with 1 1/2 cups shredded Oaxaca or mozzarella cheese.
8. Step 8: Bake uncovered for 20 minutes until cheese melts and sauce bubbles. Garnish with 1/4 cup chopped fresh cilantro before serving.