I ❤️ Mexican food…like any day, any season, anytime!
I always order chicken & cheese enchiladas! I love them so! But my husband is encouraging me to go meatless these days, so we tried this recipe. And guess what? I’m in love! I love 🌶, and black beans. And these poblano peppers have just enough heat (not too much), mix that with black beans & cheese, and I don’t even miss the chicken – at all!
These Black Bean & Poblano Enchiladas are a great meatless entree, hearty and full of flavor!
Also, I am currently loving all @sietefoods products – especially this Green Enchilada Sauce! Available @wholefoods!
Black Bean & Poblano Enchiladas
July 3, 2020
: 4
: 30 min
: 40 min
: 1 hr 10 min
: East
Black Bean & Poblano Enchiladas are a great meatless entree, hearty and full of flavor!
Ingredients
- 4 poblano peppers
- 1/2 sweet onion - diced fine
- 1/4 cup fresh cilantro leaves - chopped
- 1 (15 oz.) black beans - drained & rinsed
- 1 (15 oz.) green enchilada sauce (We like Siete)
- 1 TBSP olive oil
- 2 cloves garlic - minced
- 1 TSP chili powder
- 1/2 TSP ground coriander
- 1/2 TSP ground cumin
- 8 oz. Monterrey Jack cheese - shredded
- 8 (7-8 inch) flour tortillas
Directions
- Step 1 Heat the broiler with top rack 3 inches from the heating element. Place whole poblanos on foil-lined sheet pan & place under broiler. Cook, turning as needed, until skins are blackened & blistered on all sides. (4-6 minutes)
- Step 2 Remove from oven, transfer peppers to a bowl & tightly cover with foil or Saran Wrap. Let stand 15 minutes, or cool enough to handle. Peel away the skins & discard. Seed & chop peppers, and reduce oven temperature to 400 degrees.
- Step 3 In a separate bowl, mash half of drained beans with a fork until mostly smooth.
- Step 4 Heat 1 TBSP olive oil in a large skillet over Medium heat. Add onion & cook until lightly browned, about 5-7 minutes. Add 2 cloves of garlic, along with chili powder, coriander, salt & cumin. Cook another minute, then stir in chopped poblanos, mashed beans & remaining whole beans. Cook until warmed through, about 2 minutes. Season with salt/pepper to taste.
- Step 5 Transfer bean mixture to large bowl. Mix in 1 cup of cheese, 1/2 of the cilantro & 1/2 cup of enchilada sauce, mix to combine.
- Step 6 Spread 1/2 cup of enchilada sauce over the bottom of a 9×13 baking dish. Stack tortillas on a plate & cover with a damp paper towel. Heat briefly in microwave for 30-45 seconds, until warm & pliable.
- Step 7 Working 1 tortilla at a time, fill each with 1/3 cup of mixture down center of tortilla & roll up tightly. Place in baking dish seam side down. Repeat with remaining tortillas until filling is used up.
- Step 8 Pour remaining enchilada sauce over top of enchiladas, and top with remaining shredded cheese.
- Step 9 Cover dish tightly with foil and bake for 25 minutes, until enchiladas are heated through. Cool 5 minutes before serving.
Inspired by this recipe @cooklikeachampion.
