Poblano & Black Bean Enchiladas
Hearty and flavorful enchiladas stuffed with roasted poblano peppers, black beans, and a rich homemade sauce.
Ingredients
3 large poblano peppers
1 can black beans, drained and rinsed
1 cup shredded cheese (cheddar or Monterey Jack)
8 small corn tortillas
1 cup enchilada sauce
1 small red onion, diced
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 tbsp olive oil
Salt to taste
Fresh cilantro for garnish
Instructions
1
Roast poblanos - Char poblanos over an open flame or broil in the oven until blackened. Let cool, then peel and slice.
2
Prepare filling - In a pan, heat oil over medium heat. Sauté onion and garlic, then add black beans, poblanos, cumin, and chili powder. Cook for 5 minutes.
3
Assemble enchiladas - Fill tortillas with bean mixture, roll, and place in a baking dish. Top with enchilada sauce and cheese.
4
Bake and serve - Bake at 375°F for 20 minutes. Garnish with cilantro and serve warm.
5
Use anaheim peppers or any large sweet pepper if you can't find poblano peppers. Serve with chips, salsa and a salad on the side.
Tags:
#BlackBeans#CheesyGoodness#EasyDinner#MexicanFood#TacoTuesdayChefBryanCookingwithchefbryanEnchiladashomecookingKUTV
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