Spiced Poblano and Black Bean Enchiladas with Roasted Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Soft corn tortillas filled with smoky roasted poblano peppers and black beans, baked under a rich roasted tomato and chili sauce topped with melted cheese. This mexican-inspired tacos & burritos (vegetarian) ready in about 65 minutes blends large poblano peppers, black beans, cooked, small corn tortillas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, cooked
• 10 small corn tortillas
• 1 1/2 cups shredded Oaxaca cheese
• 6 medium roma tomatoes
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 3, stems and seeds removed dried guajillo chilies
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Preheat your oven to 425°F. Place 3 large poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel, deseed, and chop into 1/2-inch pieces.
2. Step 2: On the same baking sheet, roast 6 roma tomatoes, 1 quartered white onion, and 4 garlic cloves for 20 minutes until soft and slightly charred.
3. Step 3: Meanwhile, toast 3 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes.
4. Step 4: Drain the chilies, then blend them with the roasted tomatoes, onion, garlic, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1 tsp salt until smooth to make the enchilada sauce.
5. Step 5: Lower oven to 375°F. In a large bowl, combine the chopped poblano peppers, 1 1/2 cups cooked black beans, and 1/4 cup chopped fresh cilantro.
6. Step 6: Lightly oil a 9x13 inch baking dish with 1 tbsp vegetable oil. Warm 10 small corn tortillas in a dry skillet for 20 seconds per side to make them pliable.
7. Step 7: Fill each tortilla with about 1/4 cup of the poblano and black bean mixture, roll tightly, and place seam-side down in the baking dish.
8. Step 8: Pour the roasted tomato enchilada sauce evenly over the rolled tortillas, then sprinkle 1 1/2 cups shredded Oaxaca cheese on top.
9. Step 9: Bake uncovered for 20 minutes until the cheese melts and bubbles and edges of tortillas crisp slightly. Let rest 5 minutes before serving.