Roasted Poblano and Black Bean Enchiladas
Indulge in a rich blend of roasted poblano peppers and creamy black beans with our Enchiladas recipe - a warm, savory treat that hits the spot every time.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Beans
- Vegetables
- Fruits & Vegetables
- Pasta
- Grains
- Rice & Beans
- Vegetarian
- Gluten Free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Food processor
- Skillet
- Mixing bowl
- Baking dish
- Pastry brush
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Tongs
Ingredients
- 1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
- 4 poblano chiles, halved, stemmed, and seeded
- 1 teaspoon plus ¼ cup vegetable oil
- 2 onions, chopped fine
- 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
- pepper
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed, half of beans mashed smooth
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 12 (6-inch) corn tortillas
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