Poblano and black bean enchiladas

description:

A vegetarian mexican dish.

ingredients:

enchilada sauce

4 poblano chiles, halved, stemmed, and seeded
1 onion, peeled and quartered
1/2 cup fresh cilantro leaves, chopped
2 garlic cloves, minced

1 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 15oz can black beans, rinsed, half of beans mashed smooth

8 oz monterey jack cheese, shredded (2 cups)
12 6-inch corn tortillas

instructions:

1) Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss poblanos and onion with 1 teaspoon oil. Arrange poblanos skin side up on prepared sheet.

2) Broil until vegetables are blackened and beginning to soften, 5 to 10 minutes. Let vegetables cool slightly. Remove skins and seeds from poblanos, then chop into ½-inch pieces. Chop onions into small pieces.

3) Heat the 12-inch fry pan again with onions, chili powder, coriander, cumin, and garlic and cook until fragrant, about 30 seconds.

4) Stir in mashed and whole beans and chopped poblanos and cook until warmed through, about 2 minutes.

5) Transfer mixture to large bowl and let cool slightly. Stir in 1 cup Monterey Jack, 1/2 cup enchilada sauce, and 1/2 cup cilantro. Season with salt and pepper to taste.

6) Adjust oven rack middle position and heat oven to 400°.

7) Heat tortillas one by one until pliable.

8) Spread 1/2 cup enchilada sauce over bottom of 13 by 9-inch baking dish.

9) Working with 1 warm tortilla at a time, spread 1/4 cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish.

10) Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup cheese down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, about 10 minutes. Let cool for 5 minutes, and serve.

source:

America's Test Kitchen