Smith's Spicy Black Bean Enchiladas

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

A hearty Mexican dish featuring smoky roasted poblano peppers, tender black beans, and melted cheese in a rich tomato-based sauce, topped with a zesty cilantro-lime crema. This mexican (vegetarian) ready in about 60 minutes pairs canned black beans, poblano peppers, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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: 30 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Roast poblano peppers on a baking sheet until skins blister, then soak in hot water to remove skins. Dice peppers and set aside.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and garlic, sauté for 3-4 minutes until softened. Stir in roasted poblano peppers, black beans, and 1/2 cup tomato sauce. Cook for 5 minutes until thickened.
  3. Step 3: Spread 1/2 cup tomato sauce in a 9x13-inch baking dish. Layer 4 tortillas, then add half the black bean mixture, top with half the cheese, and repeat with remaining tortillas and mixture. Bake for 20-25 minutes until bubbly and golden.
  4. Step 4: Whisk together 1 tbsp olive oil, lime juice, and cilantro for crema. Drizzle over enchiladas before serving.

Frequently asked questions

How long does Smith's Spicy Black Bean Enchiladas take to make?

Total time is about 60 minutes (30 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 Smith's Spicy Black Bean Enchiladas?

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 canned black beans from drying out.

Can I substitute ingredients in Smith's Spicy Black Bean Enchiladas?

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 Smith's Spicy Black Bean Enchiladas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smith's Spicy Black Bean Enchiladas 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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