Pablano and Black Bean Enchiladas
This is another recipe that started by watching America’s Test Kitchen. A veggie dish that will make even the biggest carnivore smile. Our family really liked this one.
6 Pablano Peppers, halved lengthwise, stemmed, and seeded
1 lbs tomatillos, husks and stems removed, rinsed well, dried, and halved
1 tsp plus ¼ cup vegetable oil
2 onions, chopped fine
1 bunch fresh cilantro leaves and stems, divided
1 cup cream
1/3 cup vegetable broth
4 garlic cloves, minced
1 tablespoon key lime juice
1 tsp sugar
Salt and pepper to taste
1 tsp chili powder
½ tsp ground coriander
½ tsp ground cumin
1 tsp Tajin spice
1 (15-ounce) can black beans, rinsed, half of the beans mashed smooth
2 cups Monterey Jack cheese, shredded ( or pepper jack if you are so inclined)
10 (6-inch) corn or flour tortillas
- Adjust your oven rack so that it’s 6 inches from the broiler element, preheating broiler.
- Line a rimmed baking sheet with aluminum foil.
- Place the poblanos and tomatillos in a large bowl and toss with t Tbs oil until completely coated.
- Place the rimmed baking sheet under the broiler with skins facing broiler element. Broil for 5 to 10 minutes or until the vegetables look blackened and have begun to soften (~10 – 12 minutes).
- Place the poblanos in a large bowl, covering the bowl. Let them steam for 10 minutes or until the skin peels off easily. Use the back of a spoon to scrape the loosened skin off the poblanos
- Chop the tomatillos and poblanos into ½-inch pieces.
- Add the tomatillos, 1 tablespoon oil, 1 cup onion, ½ cup cilantro, broth, heavy cream, half of the garlic, key lime juice, sugar and 1 tsp of salt to a food processor or blender. Process the mixture for ~2 minutes or until smooth. Salt and pepper to taste
- Heat a Tbs of oil in a large skillet on medium heat. Once the oil’s shimmering, add in the remaining onion, stirring for 5 to 7 minutes or until the onion’s softened. Add Tajin, chili powder, coriander, cumin and the remaining garlic, stirring for 30 seconds or until fragrant. Add the mix of smashed and whole black beans and poblanos to the onion spice mixture Stir for 2 minutes or until they’re warmed through.
- Move mixture to a large mixing bowl to cool slightly. Add 1 cup of the shredded cheese, ½ cup of the tomatillo sauce, and the remaining ½ bunch cilantro. Stir to combine. Salt and pepper to taste.
- Reset oven to 400 degrees , move rack to the middle position
Spread the tomatillo sauce evenly in the bottom baking dish or dishes (~1/2 cup).
- If you are using corn tortilla’s, brush both sides of the tortillas with the remaining 2 tablespoons of oil and shingle them on a rimmed baking sheet and place in the over for ~1-2 min. or until they’re warm and pliable. Flour tortilla’s are pliable enough to assemble enchiladas without warming first.
- Assemble enchiladas;
- Spread ¼ cup of the bean-cheese mixture down the center of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish.
- Repeat until all the enchiladas are in the baking dishes.
- Pour the remaining tomatillo sauce over the enchiladas, sprinkle the remaining cheese on top.
- Tightly cover the baking dish with foil. Put the dish in the oven for 15 to 20 minutes or until the cheese has melted and sauce is bubbling.
- Remove enchiladas from oven and let cool for 5 minutes before serving.
- Garnish, with Sala Verde, Creama and Cilantro sprigs as desired.