Source: Hello Fresh | Serves: 3 | Time: 45 min
Changes: Used vegan butter; added eggs
1 tbsp EVO
1 poblano pepper, cored, deseeded and chopped
1 tomato, chopped
2 scallions, trimmed and thinly sliced, separating white from green
13.5 oz black #beans (with bean liquid saved), divided
1 tbsp Southwest spice, divided (my guess is you can use taco seasoning)
1 tbsp vegan butter
7 oz green salsa
2 tbsp sour cream
1/4 cup Monterey Jack cheese
3 eggs with cashew milk for scrambling
Adjust rack to top position in your oven and preheat to 475F.
Make the filling. Heat a drizzle of EVO in a large pan or skilled over medium-high heat. Add poblano pepper and cook until just softened (3-4 minutes). Then add tomato, scallion whites, half the beans, 2 tbsp of bean liquid, and all but 1/2 tsp of the Southwest spice. Cook for 2-3 minutes. Season generously with salt and pepper.
Heat more EVO in a small pot over medium-high heat. Add remaining beans and cook for 2-3 minutes. Add 3 tbsp of the bean liquid. Simmer another 1-2 minutes. Reduce heat to low and stir in 1 tbsp vegan butter. Remove from heat and mash with a potato masher. Season with more salt and pepper.
Spread tortillas with mashed beans. Place a small amount of filling on half of each tortilla. Toll up tortillas starting with filled sides, and place seam sides down in an 8X11 inch baking dish. Spoon enough salsa over to generously coat. Sprinkle with cheese. Bake on the top rack until the cheese melts 3-5 minutes.
While the enchiladas bake, scramble your eggs and cook them on the stove. Also, mix the remaining Southwest spice with the sour cream and a little warm water until mixture reaches "drizzling" consistency. Season with salt and pepper.
Remove enchiladas from oven. Top with eggs and drizzle with sour cream mixture. Plate and enjoy!