Roasted Poblano and Black Bean Enchiladas with Smoky Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Soft corn tortillas filled with roasted poblano peppers and black beans, baked in a smoky tomato and chipotle enchilada sauce. This mexican-inspired cinco de mayo (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 320 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 and rinsed black beans
• 12 small corn tortillas
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 1/2 cups canned diced tomatoes
• 2 peppers, chopped chipotle peppers in adobo
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp vegetable oil
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Roast 3 large poblano peppers directly over a gas flame or under a broiler, turning until skins are blackened and blistered, about 10 minutes. Place in a bowl and cover with plastic wrap for 10 minutes, then peel, seed, and chop into 1/2-inch pieces.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups canned diced tomatoes and 2 chopped chipotle peppers in adobo to the skillet. Simmer for 10 minutes until sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Stir the chopped poblanos and 2 cups drained black beans into the sauce, warming through for 3 minutes. Remove from heat.
5. Step 5: Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish. Warm 12 small corn tortillas to soften, then fill each with about 1/4 cup of the poblano and bean mixture and a sprinkle of 1 1/2 cups shredded Monterey Jack cheese, rolling up and placing seam-side down in the dish.
6. Step 6: Pour remaining sauce over the enchiladas and sprinkle with any leftover cheese. Bake uncovered for 20 minutes until bubbly and cheese is melted. Garnish with 1/4 cup chopped fresh cilantro before serving.