Some dishes are good. Others are “I’m texting my ex just to brag about this” good. This vegetarian enchilada bake falls squarely in the second category. With Western Dawn seasoning lending its warm, smoky, slightly sassy flavor, every bite of this Totally Verde Enchiladas dish brings a fiesta to your taste buds — without bringing the fire alarm. (It’s mild, promise.)
Think roasted poblanos, creamy mashed black beans, and gooey cheese all rolled up and drenched in tangy green salsa. It’s the kind of meal that makes you want to lick the plate… respectfully.
Preheat & Prep Adjust oven rack to the top and preheat to 475°F. Wash and dry all produce. Core, deseed, and dice the poblanos. Finely dice tomatoes. Thinly slice scallions, keeping whites and greens separate. Drain beans, saving that glorious bean liquid. Thinly slice chili peppers (careful, cowboy).
Poblano Party Heat a drizzle of oil in a large pan over medium-high heat. Add poblanos and cook until just softened, 3–4 minutes. The smell? Heavenly.
Bring in the Crew Stir in tomatoes, scallion whites, half the beans, 2 tablespoons reserved bean liquid, and your tablespoon of Western Dawn. Cook 2–3 minutes, stirring often, until the flavors get cozy. Season with salt and pepper.
Mash & Butter Up In a small pot, heat another drizzle of oil over medium-high. Add the remaining beans and cook 2–3 minutes. Add ⅓ cup reserved bean liquid and simmer briefly. Reduce heat to low and stir in butter. Mash with a fork or potato masher until smooth-ish — we’re not going for perfection, just personality. Season generously.
Roll Call Spread each tortilla with mashed beans. Spoon the veggie filling onto one side, roll it up snug, and place seam-side down in a 9x13 baking dish. You’re building a delicious little army of flavor.
Sauce & Cheese, Please Pour green salsa all over the top, making sure every tortilla gets some love. Sprinkle generously with Monterey Jack cheese.
Bake It Up Bake on the top rack until the salsa bubbles and the cheese melts — about 3–5 minutes. Don’t wander off; cheesy perfection waits for no one.
Top & Serve Garnish with scallion greens and as many chili slices as you dare. Finish with a generous dollop of sour cream and maybe a squeeze of lime for good measure.
These Totally Verde Enchiladas are the definition of “mild but wild.” With the perfect balance of creamy, smoky, and tangy — and that unforgettable touch of Western Dawn — they’re proof that vegetarian dinners can still pack serious attitude.
Pro Tip
Make It Vegan: Swap butter for olive oil and use vegan cheese — flavor’s still going to flirt with your taste buds.
Extra Verde Energy: If you’re a sauce lover, double the salsa verde. No judgment.
Storage: Keeps great for next-day lunches. Or breakfast. (We see you.)
Western Dawn Pro Tip: Try sprinkling extra seasoning on the finished dish before serving — it adds a smoky kick without upping the heat.
Like This? Leave a Comment.
Tried it, tweaked it, or made it disappear in one sitting? Tell us how it went.
Preheat & Prep Adjust oven rack to the top and preheat to 475°F. Wash and dry all produce. Core, deseed, and dice the poblanos. Finely dice tomatoes. Thinly slice scallions, keeping whites and greens separate. Drain beans, saving that glorious bean liquid. Thinly slice chili peppers (careful, cowboy).
Poblano Party Heat a drizzle of oil in a large pan over medium-high heat. Add poblanos and cook until just softened, 3–4 minutes. The smell? Heavenly.
Bring in the Crew Stir in tomatoes, scallion whites, half the beans, 2 tablespoons reserved bean liquid, and your tablespoon of Western Dawn. Cook 2–3 minutes, stirring often, until the flavors get cozy. Season with salt and pepper.
Mash & Butter Up In a small pot, heat another drizzle of oil over medium-high. Add the remaining beans and cook 2–3 minutes. Add ⅓ cup reserved bean liquid and simmer briefly. Reduce heat to low and stir in butter. Mash with a fork or potato masher until smooth-ish — we’re not going for perfection, just personality. Season generously.
Roll Call Spread each tortilla with mashed beans. Spoon the veggie filling onto one side, roll it up snug, and place seam-side down in a 9x13 baking dish. You’re building a delicious little army of flavor.
Sauce & Cheese, Please Pour green salsa all over the top, making sure every tortilla gets some love. Sprinkle generously with Monterey Jack cheese.
Bake It Up Bake on the top rack until the salsa bubbles and the cheese melts — about 3–5 minutes. Don’t wander off; cheesy perfection waits for no one.
Top & Serve Garnish with scallion greens and as many chili slices as you dare. Finish with a generous dollop of sour cream and maybe a squeeze of lime for good measure.
These Totally Verde Enchiladas are the definition of “mild but wild.” With the perfect balance of creamy, smoky, and tangy — and that unforgettable touch of Western Dawn — they’re proof that vegetarian dinners can still pack serious attitude.
Pro Tip
Make It Vegan: Swap butter for olive oil and use vegan cheese — flavor’s still going to flirt with your taste buds.
Extra Verde Energy: If you’re a sauce lover, double the salsa verde. No judgment.
Storage: Keeps great for next-day lunches. Or breakfast. (We see you.)
Western Dawn Pro Tip: Try sprinkling extra seasoning on the finished dish before serving — it adds a smoky kick without upping the heat.
Recipe Reviews (0)
Tell us how it turned out and rate the recipe.
Be the first to rate it
No reviews yet. Be the first to tell us how it turned out.
![Green Chile Chipotle Seasoning from Western Dawn alongside dried chiles and green peppers. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Western_Product_Image_No_Back.png?v=1777942304&width=400)
Recipe Reviews (0)
Tell us how it turned out and rate the recipe.
No reviews yet. Be the first to tell us how it turned out.