Roasted Poblano and Black Bean Enchiladas

Ingredients

  • 1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
  • 4 poblano chiles, halved lengthwise, stemmed, and seeded
  • 1 teaspoon plus ¼ cup vegetable oil
  • 2 onions, chopped fine (we used yellow onion)
  • 1 cup fresh cilantro leaves
  • 1/3 cup vegetable broth
  • ¼ cup heavy cream
  • 4 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed, half of the beans mashed smooth (we used Bush’s reduced-sodium black beans)
  • 8 ounces Monterey Jack cheese, shredded (2 cups) (we shredded 8 oz. of pepper jack cheese)
  • 12 (6-inch) corn tortillas

Directions

  1. Adjust your oven rack so that it’s 6 inches from the broiler element, preheating your broiler afterwards. Take a rimmed baking sheet and line it with aluminum foil. Place the poblanos and tomatillos on the lined baking sheet, pouring 1 teaspoon of oil over them afterwards. Toss the poblanos and tomatillos so they’re completely coated in the oil. Make sure the tomatillos are facing cut side and the poblano skins are facing up before sticking the sheet in the oven. Broil for 5 to 10 minutes or until the vegetables look blackened and have begun to soften (10 minutes seemed to do the job for the poblanos, we left the tomatillos in longer). Take the poblanos and place them in a large enough bowl, covering the top of the bowl with foil and letting it steam for 10 minutes or until the skin peels off easily. Use the back of a spoon to scrape the loosened skin off the poblanos (it was easy enough to peel the skin off just using our hands). Chop the tomatillos and poblanos into ½-inch pieces.
  2. Add the tomatillos, 1 tablespoon oil, 1 cup onion, ½ cup cilantro, broth, cream, half of the garlic, lime juice, sugar and 1 teaspoon of salt (we used table salt) to a food processor, processing the mixture for 2 minutes or until smooth. Season the tomatillo sauce with salt (we used kosher salt) and pepper to taste.
  3. Take a 12-inch skillet out and pour 1 tablespoon of the oil into it, setting the heat to medium. Once the oil’s shimmering, add in the remaining onion, stirring for 5 to 7 minutes or until the onion’s softened. Now add in the chili powder, coriander, cumin and the remaining garlic, stirring for 30 seconds or until fragrant. Add in the mashed and whole beans as well as the poblanos, stirring for 2 minutes or until they’re warmed through. Take the skillet mixture and add it to a large mixing bowl, letting it cool slightly afterwards. Add 1 cup of the shredded cheese, ½ cup of the tomatillo sauce, and the remaining ½ cup cilantro to the large mixing bowl, stirring to combine. Season with salt and pepper to taste.
  4. Move your oven rack to the middle position, preheating the oven to 400 degrees afterwards. Take a 13 x 9-inch baking dish out and spread ½ cup of the tomatillo sauce over the bottom of it. Brush both sides of the tortillas with the remaining 2 tablespoons of oil, stacking them afterwards. Wrap the tortillas in a damp dish towel, placing them on a plate afterwards. Microwave the tortillas for 1 minute or until they’re warm and pliable (we just heated the tortillas up one at a time in skillet (without any oil) over low heat).
  5. Working with just 1 warm tortilla at a time, spread ¼ cup of the bean-cheese mixture down the center of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish, repeating until you have two columns of enchiladas in the baking dish.
  6. Pour the remaining tomatillo sauce over the enchiladas, sprinkling the remaining cheese on afterwards. Grease a big enough sheet of aluminum foil to cover the top of the baking dish (we used nonstick cooking spray), laying it over the dish afterwards, wrapping it tightly around the edges. Put the dish in the oven for 15 to 20 minutes or until the cheese has melted and the enchiladas are heated all the way through. Let the enchiladas cool for 5 minutes before eating.
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This is a great vegetarian enchilada with a citrus-y zing to it. You’ll enjoy this whether you’re a vegetarian or not !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote Bush’s or America’s Test Kitchen.

Take care everybody !

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