Smith's Spicy Black Bean Enchiladas

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.3 (9 ratings) Prep: 30 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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.

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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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