Black Bean and Poblano Enchiladas
Corn tortillas rolled around charred poblano and black beans, drowned in red chile sauce until the edges go crisp under the broiler.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Written
Method
-
Char the poblanos directly over a gas flame or under the broiler, turning until the skins are blackened on all sides.
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Seal the charred poblanos in a bowl covered with plastic wrap and let them steam for 10 minutes, then peel, seed, and dice.
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Heat the oil in a skillet over medium and cook the onion until soft and translucent, about 6 minutes.
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Add the garlic and cumin and cook until fragrant, about 30 seconds.
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Stir in the diced poblanos, black beans, and half the cheese, mashing a few beans against the pan until the filling holds together.
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Spread a thin layer of enchilada sauce over the bottom of a 9x13-inch baking dish.
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Warm the tortillas until pliable, fill each with the bean mixture, roll tightly, and lay seam-side down in the dish.
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Pour the remaining sauce over the top and scatter with the rest of the cheese.
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Bake at 400°F until the sauce bubbles at the edges and the cheese is browned in spots, about 20 minutes.
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Rest 5 minutes, then finish with cilantro and lime before serving.
Notes
Char the poblanos properly and you don’t need much else — the blackened skin is what gives the filling its smoke, and steaming them before peeling is what makes that skin come off in sheets instead of stubborn flecks. Mash a few of the beans into the pan juices rather than leaving them whole; it thickens the filling enough that the rolled tortillas hold their shape instead of collapsing into the sauce.
Swap in pinto beans if that’s what’s in the pantry, and flour tortillas will work in a pinch, though they turn gummier than corn under the sauce. A dollop of sour cream and a sliced avocado on the side round it out into dinner rather than a side dish.