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Roasted Poblano and Black Bean Enchiladas Recipe

Roasted-Poblano-Black-Bean-Enchiladas-Recipe
Roasted-Poblano-and-Black-Bean-Enchiladas-Recipe

Roasted Poblano and Black Bean Enchiladas Recipe

Preparing enchiladas can be a labor-intensive endeavor requiring a mile-long ingredient list but it doesn’t have to be that way. Here’s an efficient and effective way to cut down the ingredients and prep and cooking time.

First, select the filling of your choice for the enchiladas. Black beans are always a popular choice or you can use zucchini, corn, tomatoes, beef, chicken, pork or poblano chiles. For the best texture and flavor, broil the poblanos before mixing them with the beans and cheese. Broiling the chiles brings out a nice smokiness and slightly sweet quality that paired well with the earthy black beans.

To soften the tortillas for rolling, we simply microwaved them. Placing the enchiladas seam side down in the baking dish ensured that they wouldn’t fall apart in the oven. Topped with sauce and cheese, these easy enchiladas were baked to perfection in less than 30 minutes. A light sprin­kling of cilantro added freshness and visual appeal. You can substitute two medium green bell peppers and one jalapeno for the poblanos, if desired.

Adjust oven rack 6 inches from broiler element and heat broiler. Place pobla­nos on rimmed baking sheet and broil, turning poblanos as needed, until skin is charred, 10 to 15 minutes. Let poblanos cool slightly, then seed and chop.

Adjust oven rack to middle position and reduce oven temperature to 400 degrees. Rinse the beans and mince ½ cup cilantro. Use the fork to mash half of beans in large bowl until mostly smooth. Add 1 cup Monterey Jack,½ cup enchilada sauce, poblanos, 1/3 cup cilantro, and remaining beans to bowl and stir to combine; season with salt and pepper to taste.

Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Top each tortilla with¼ cup bean mixture, roll up tightly, and place, seam side down, in greased 13 by 9 inch baking dish. Top with 1 cup enchilada sauce and remaining 1 cup Monterey Jack.

Cover with aluminum foil and bake for 20 minutes. Remove foil and continue to bake until cheese is completely melted and beginning to brown, about 5 minutes. Let cool slightly; sprinkle with remaining cilantro. Microwave remaining enchilada sauce in covered bowl until hot, about 1 minute, and serve with enchiladas.

NOTE: Poblano chiles are deep-green, medium-size Mexican chiles. They taste slightly bitter, similar to green bell pep­pers but with a spicier finish. Sold both fresh and dried (the dried are called anchos), they are used in many Mexican dishes, most famously in the United States in deep-fried, cheese-stuffed chile rellenos.

SERVES 4
3 poblano chiles
1 (15-ounce) can black beans
Fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
2 (10-ounce) cans red enchilada sauce
10 (6-inch) corn tortillas

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