Roasted Poblano and Black Bean Enchiladas - Brenda Gantt (2024)

• American, Snacks, Veggies

• By recipeshub_B
• July 26, 2023

These Roasted Poblano and Black Bean Enchiladas offer a vibrant and delicious vegetarian twist on the classic Mexican dish. The star of this recipe is the bright and rich green enchilada sauce, featuring the sweet-tart flavor of tomatillos. Using canned tomatillos ensures consistent quality throughout the year and simplifies the sauce preparation. The roasted poblano chiles add a delightful spiciness and fruity flavor to the filling, complemented by the creamy black bean base. The cheesy goodness from Monterey Jack cheese and the aromatic blend of spices create a harmonious filling that bursts with flavor. This recipe serves 4 to 6, making it perfect for a satisfying family dinner or for entertaining guests.

SERVES 4 TO 6

INGREDIENTS:

• 4 poblano chiles
• 2 (13-ounce) cans tomatillos, drained
• 2 onions, chopped fine
• 1 cup fresh cilantro leaves
• ⅓ cup vegetable broth
• ¼ cup heavy cream
• ¼ cup vegetable oil
• 5 garlic cloves, peeled (3 whole, 2 minced)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Salt and pepper
• 1 (15-ounce) can black beans, rinsed
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 12 (6-inch) corn tortillas

INSTRUCTIONS:

1. Preheat the broiler and adjust the oven rack to be 6 inches from the broiler element. Place the poblano chiles on an aluminum foil-lined rimmed baking sheet and broil them, turning as needed, until their skins are charred (approximately 15 to 20 minutes). Transfer the poblanos to a large bowl, cover with plastic wrap, and let them steam for 5 minutes. Remove the skins, stems, and seeds from the poblanos, and then chop them into ½-inch pieces. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and adjust the oven rack to the middle position.
2. In a food processor, process the drained tomatillos, half of the chopped onions, ½ cup cilantro, vegetable broth, heavy cream, 1 tablespoon oil, 3 whole garlic cloves, lime juice, sugar, 1 teaspoon salt, and pepper until the sauce is smooth (about 2 minutes), scraping down the sides of the bowl as needed. Adjust the seasoning with salt and pepper to taste.
3. In a large bowl, mash half of the black beans using a potato masher or fork until mostly smooth. In a 12-inch skillet, heat 1 tablespoon oil over medium heat until shimmering. Add the remaining chopped onions and cook until softened and lightly browned (approximately 5 to 7 minutes). Stir in the remaining 2 minced garlic cloves, chili powder, coriander, and cumin, and cook until fragrant (about 30 seconds). Stir in the chopped poblanos, mashed beans, and remaining whole beans, and cook until the mixture is warmed through (about 2 minutes).
4. Transfer the bean mixture to a large bowl and stir in 1 cup of shredded Monterey Jack cheese, ½ cup of the pureed tomatillo sauce, and the remaining ½ cup of cilantro. Season the filling with salt and pepper to taste.
5. Spread ½ cup of the pureed tomatillo sauce over the bottom of a 13 by 9-inch baking dish. Brush both sides of the corn tortillas with the remaining 2 tablespoons of oil. Stack the tortillas, wrap them in a damp dish towel, and place them on a plate. Microwave the tortillas until they are warm and pliable (about 1 minute).
6. Working with one warm tortilla at a time, spread ¼ cup of the bean-cheese filling across the center of the tortilla. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Arrange the enchiladas in two columns across the width of the dish. Pour the remaining sauce over the top to cover the enchiladas completely and sprinkle the remaining 1 cup of shredded Monterey Jack cheese down the center of the enchiladas.
7. Cover the dish tightly with greased aluminum foil and bake until the enchiladas are heated through (about 25 minutes).

TIPS:

• Selecting Tomatillos and Poblano Chiles: For the best results, opt for canned tomatillos instead of fresh ones, as the latter’s quality may vary depending on the season. Canned tomatillos provide consistent flavor and texture year-round. When roasting the poblano chiles, make sure to remove their skins, stems, and seeds to achieve a tender and flavorful filling.
• Creating the Enchilada Sauce: The tomatillo sauce is effortless to make by combining canned tomatillos with onion, garlic, cilantro, lime juice, and other seasonings in a food processor. The splash of heavy cream adds a delightful richness to the sauce.
• Preparing the Filling: Create a quick refried bean base by mashing half of the black beans and combining them with the sautéed poblano chiles, spices, and some of the tomatillo sauce. Stir in Monterey Jack cheese and fresh cilantro for added depth of flavor.
• Warming the Tortillas: Make the tortillas warm and pliable by brushing them with oil and microwaving them for about a minute. This step prevents the tortillas from cracking when rolled around the filling.

Serve these delicious Roasted Poblano and Black Bean Enchiladas with a side of Mexican rice, guacamole, and sour cream for a satisfying and flavorsome vegetarian meal that will have everyone asking for seconds. Enjoy the spicy kick of poblano chiles and the delightful creaminess of the black bean filling in every delectable bite!