Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 75 minutes pairs large poblano peppers, black beans, drained and rinsed, small 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.

Prep: 30 min Cook: 45 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce take to make?

Total time is about 75 minutes (30 min prep + 45 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 Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce?

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 Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce?

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 Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce 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 Poblano Pepper and Black Bean Enchiladas with Roasted Tomato Sauce 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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