Roasted Poblano Corn and Black Bean Enchiladas
Smoky roasted peppers, sweet corn, and black beans steal the show in. these roasted poblano enchiladas. Perfect for something different.
Ingredients
- 2 poblano peppers
Sauce:
- 2 11- ounce cans tomatillos
- 1 small onion
- 3 cloves garlic
- 1 bunch cilantro
- Juice of 1 lime
- 1 tablespoon avocado oil
- 1/2 cup broth or water
- 1 tablespoon honey
Filling:
- 1 cup cooked black beans drained
- 1 cup corn kernels
- 1/2 cup shredded Monterey Jack or Mexican blend cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
To put it all together:
- 8 corn tortillas
- 1 cup shredded Monterey Jack or Mexican blend cheese
To serve:
- Sour cream
- Chopped cilantro
- Lime wedges
Instructions
Roast the poblanos:
- Put the whole peppers either under a broiler in your oven or over a gas flame. Turn the peppers repeatedly until they are almost all black.
- Immediately put them in a heat proof bowl and cover with plastic wrap.
- Let sit while you make the sauce.
To make the sauce:
- Put all of the ingredients in a blender and blend until smooth. Add a pinch of salt and pepper, taste and adjust the seasoning.
Make the filling:
- Remove the poblano peppers from the bowl. Peel the skin off by rubbing it with paper towels, or use your hands. Chop the peppers into thin slices and add to a clean bowl.
- Combine all of the remaining filling ingredients in the bowl with the peppers and stir well. Add a pinch of salt.
- Preheat oven to 400 degrees.
- Add enough of the sauce to a casserole dish to cover the bottom.
- Heat the tortillas in the microwave until soft and pliable.
- Spoon a few tablespoons filling in each tortilla, roll it up, and add it to the casserole dish.
- Bake the enchiladas for 10 minutes and remove from oven.
- Pour remaining sauce over top, cover with 1 cup cheese, and continue baking until cheese is melted, about 10 more minutes.
- Serve with sour cream, cilantro, and lime wedges if desired.
Notes
Storing leftovers: Cover leftovers and store in the fridge. Reheat either in the oven or microwave.
Variations: Any type of roasted pepper can be subbed for poblanos, and you can add shrimp or chicken if you want a higher protein version.
Sourcing: I got my poblanos, beans, cheese, and tortillas from Imperfect Foods. You can try it out for yourself with $20 for free here.
Nutrition
Calories: 271kcalCarbohydrates: 49gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 109mgPotassium: 452mgFiber: 9gSugar: 8gVitamin A: 332IUVitamin C: 49mgCalcium: 80mgIron: 3mg
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