Roasted Poblano and Black Bean Enchiladas

Ingredients

  • 1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
  • 4 poblano chiles, halved lengthwise, stemmed, and seeded
  • 1 teaspoon plus ¼ cup vegetable oil
  • 2 onions, chopped fine (we used yellow onion)
  • 1 cup fresh cilantro leaves
  • 1/3 cup vegetable broth
  • ¼ cup heavy cream
  • 4 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed, half of the beans mashed smooth (we used Bush’s reduced-sodium black beans)
  • 8 ounces Monterey Jack cheese, shredded (2 cups) (we shredded 8 oz. of pepper jack cheese)
  • 12 (6-inch) corn tortillas

Directions

  1. Adjust your oven rack so that it’s 6 inches from the broiler element, preheating your broiler afterwards. Take a rimmed baking sheet and line it with aluminum foil. Place the poblanos and tomatillos on the lined baking sheet, pouring 1 teaspoon of oil over them afterwards. Toss the poblanos and tomatillos so they’re completely coated in the oil. Make sure the tomatillos are facing cut side and the poblano skins are facing up before sticking the sheet in the oven. Broil for 5 to 10 minutes or until the vegetables look blackened and have begun to soften (10 minutes seemed to do the job for the poblanos, we left the tomatillos in longer). Take the poblanos and place them in a large enough bowl, covering the top of the bowl with foil and letting it 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 (it was easy enough to peel the skin off just using our hands). Chop the tomatillos and poblanos into ½-inch pieces.
  2. Add the tomatillos, 1 tablespoon oil, 1 cup onion, ½ cup cilantro, broth, cream, half of the garlic, lime juice, sugar and 1 teaspoon of salt (we used table salt) to a food processor, processing the mixture for 2 minutes or until smooth. Season the tomatillo sauce with salt (we used kosher salt) and pepper to taste.
  3. Take a 12-inch skillet out and pour 1 tablespoon of the oil into it, setting the heat to medium. Once the oil’s shimmering, add in the remaining onion, stirring for 5 to 7 minutes or until the onion’s softened. Now add in the chili powder, coriander, cumin and the remaining garlic, stirring for 30 seconds or until fragrant. Add in the mashed and whole beans as well as the poblanos, stirring for 2 minutes or until they’re warmed through. Take the skillet mixture and add it to a large mixing bowl, letting it cool slightly afterwards. Add 1 cup of the shredded cheese, ½ cup of the tomatillo sauce, and the remaining ½ cup cilantro to the large mixing bowl, stirring to combine. Season with salt and pepper to taste.
  4. Move your oven rack to the middle position, preheating the oven to 400 degrees afterwards. Take a 13 x 9-inch baking dish out and spread ½ cup of the tomatillo sauce over the bottom of it. Brush both sides of the tortillas with the remaining 2 tablespoons of oil, stacking them afterwards. Wrap the tortillas in a damp dish towel, placing them on a plate afterwards. Microwave the tortillas for 1 minute or until they’re warm and pliable (we just heated the tortillas up one at a time in skillet (without any oil) over low heat).
  5. Working with just 1 warm tortilla at a time, 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, repeating until you have two columns of enchiladas in the baking dish.
  6. Pour the remaining tomatillo sauce over the enchiladas, sprinkling the remaining cheese on afterwards. Grease a big enough sheet of aluminum foil to cover the top of the baking dish (we used nonstick cooking spray), laying it over the dish afterwards, wrapping it tightly around the edges. Put the dish in the oven for 15 to 20 minutes or until the cheese has melted and the enchiladas are heated all the way through. Let the enchiladas cool for 5 minutes before eating.

This is a great vegetarian enchilada with a citrus-y zing to it. You’ll enjoy this whether you’re a vegetarian or not !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote Bush’s or America’s Test Kitchen.

Take care everybody !

Green Poblano Rice

Ingredients

  • 4 poblano chiles
  • 1/3 cup chopped fresh cilantro
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked converted white rice
  • 1/3 cup finely chopped parsley (we used Italian parsley)
  • ½ teaspoon salt, if desired (we used it)

Directions

  1. Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
  2. Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
  3. Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
  4. Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
  5. Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.

This recipe does take a bit of work but the flavor is so worth it !

Recipe source unknown.

Take care everybody !