Name: Black Bean And Poblano Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 poblano peppers, roasted, peeled, seeded, and chopped; 1 can (15 oz) black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 can (15 oz) red enchilada sauce; 8-10 corn tortillas; 1 cup shredded Mexican blend cheese; Fresh cilantro, chopped (for garnish); Sour cream or Greek yogurt (optional, for serving)

Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and chopped roasted poblano peppers. Cook for another 2-3 minutes until fragrant.
Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld together. Remove from heat and set aside.
Pour a thin layer of enchilada sauce at the bottom of the prepared baking dish.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spoon a generous portion of the black bean mixture onto each tortilla and roll it up. Place seam side down in the baking dish.
Once all the tortillas are filled and rolled, pour the remaining enchilada sauce over the top, making sure to cover each enchilada completely.
Sprinkle the shredded cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
Garnish with chopped cilantro and serve hot with a dollop of sour cream or Greek yogurt, if desired.

Ingredients

Instructions

Nutrition Facts

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