Roasted poblano black bean enchiladas are comforting, filling and spicy. There are quite a few steps, but they are oh so worth it! I love making them for a crowd, you really can’t go wrong with yummy Mexican food!
Turn the oven on and set it to broil. Rinse and dry the poblanos. Place them on a foil lined baking sheet and pop them in the oven. Once the skin starts to blister and char, flip them to the other side. Put them back in the oven to let the other side cook. Remove from the oven and place the poblanos into a ziplock bag to let them steam and cool. Once cool enough to handle, scrape the charred skin off and cut them in half. Remove the seeds with the back of your knife and then dice them into bite sized pieces.
In a large skillet, add the olive oil and onions. Cook until translucent. Add 2 cups of frozen corn and 2 cans of rinsed black beans. Next, add a can of tomatoes and diced green chilies. Add the garlic powder, chili powder, cumin, salt and pepper. Stir and give it a taste. Adjust seasonings to your liking.
Place the corn tortillas in a damp paper towel and cook in the microwave for 30 seconds. This helps them to be more pliable. If they crack, that’s okay too. They will taste just the same! Next, fill each warmed tortilla with the black bean mixture and a sprinkle of shredded cheese. Lay seam side down in a large baking dish.
Scoop the remaining mixture over the top of the enchiladas. Sprinkle the leftover shredded cheese over the top and then drizzle the heavy whipping cream over everything. I know it sounds weird, but it works, trust!
Bake for 20 mins until hot and bubbly. Garnish with onion, tomato and avocado slices.
Roasted Poblano Black Bean Enchiladas
Ingredients
- 4 poblano peppers
- 1 tbsp olive oil
- 2 cups corn
- 2 cans black beans, rinsed
- 1 can tomatoes and diced green chilies
- 10 corn tortillas
- 1 cup shredded cheddar
- 1 1/2 cup shredded monty jack
- 1/2 cup heavy whipping cream
Instructions
-
Turn the oven on and set it to broil. Rinse and dry the poblanos. Place on a foil lined baking sheet and put in the oven. Once the skin starts to blister and char, flip to the other side. Put back in the oven and let the other side cook.
-
Remove from the oven and place into a ziplock bag to let them steam and cool. Once cool enough to handle, scrape the charred skin off and cut in half. Remove the seeds with the back of your knife and then dice them into bite sized pieces.
-
In a large skillet, add the olive oil and onions. Cook until translucent. Add 2 cups of frozen corn and 2 cans of rinsed black beans. Next, add a can of tomatoes and diced green chilies.
-
Add the garlic powder, chili powder, cumin, salt and pepper. Stir and give it a taste. Adjust seasonings to your liking.
-
Place corn tortillas in a damp paper towel and cook in the microwave for 30 seconds. Next, fill each warmed tortilla with the black bean mixture and a sprinkle of shredded cheese. Lay seam side down in a large baking dish.
-
Scoop the remaining mixture over the top of the enchiladas. Sprinkle the leftover shredded cheese over the top and then drizzle the heavy whipping cream over everything.
-
Bake for 20 mins until hot and bubbly. Garnish with onion, tomato and avocado slices.
Recipe Notes
Garnish with chopped tomatoes, onion and avocado slices.
