Description
These enchiladas are packed with smoky roasted poblano peppers, hearty black beans, and a luscious creamy sauce. A true crowd-pleaser that’s rich in flavor and wonderfully comforting.
Ingredients
- 6 large poblano peppers
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried Mexican oregano
- 2 (15-oz) cans black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 cups shredded Monterey Jack cheese, divided
- 12–14 corn tortillas
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Step 1: Roast the Poblanos. Preheat oven broiler to high. Place poblanos on a foil-lined baking sheet. Broil, turning occasionally, until skins are blistered and charred on all sides (about 8-12 minutes). Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Once cool enough to handle, peel skins, remove stems and seeds, then dice the roasted poblanos.
- Step 2: Prepare the Filling. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes. Stir in garlic, cumin, and oregano; cook for 1 minute until fragrant. Add diced poblanos, rinsed black beans, and corn kernels. Cook for 5 minutes, allowing flavors to meld. Remove from heat and stir in sour cream/yogurt, broth, and 1 cup of shredded Monterey Jack cheese. Season with salt and pepper to taste.
- Step 3: Assemble the Enchiladas. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas briefly (microwave for 15-20 seconds or dip in hot oil) to make them pliable. Spoon about 2-3 tablespoons of the filling down the center of each tortilla, roll it up, and place seam-side down in the prepared baking dish.
- Step 4: Make the Cream Sauce. In a small saucepan, combine heavy cream, any remaining broth (if you have extra), and a pinch of salt. Heat gently over medium-low heat until warmed through, but do not boil. Pour the warm cream mixture evenly over the rolled tortillas in the baking dish.
- Step 5: Bake and Serve. Sprinkle the remaining 1 cup of Monterey Jack cheese over the enchiladas. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Garnish generously with fresh cilantro before serving.
- Prep Time: 25 mins
- Cook Time: 35 mins