Secret Poblano & Black Bean Enchiladas

One of my good friends is getting married in August. A few weeks ago, she received something special in the mail from her fiance’s grandmother: the secret family icing recipe.

How wonderful! A secret family recipe received in the mail.

Does she have to make the icing before they can get married? What does she do with the recipe? Hide it? Bury it? Memorize it then destroy it?

I want a secret family recipe.

I’ve been contemplating what I want my recipe to be. And I was very, very close to not sharing with you what I’m about to share with you in case it could be the Armstrong family secret recipe.

But I realize that enchiladas don’t exactly fit the criteria for what a secret recipe should be, or do they?

And also, I just can’t resist sharing these with you because, they are so good.

And, I just have to say this: first, I am not a vegetarian. I’m not, I promise. But when neither my husband nor our friend Andrew realized that these enchiladas were meatless, I felt victorious. I don’t know why, but there was just something so great about making a meatless dinner for two manly men and they didn’t even notice. Amen.

Enjoy!

Ingredients:

8 tortillas

1 cup sour cream

2 cups shredded cheddar cheese, divided

1 tablespoon cumin

1/2 cup green onion, thinly sliced

1 can of black beans, drained and rinsed

1 red bell pepper, diced

1/2 of one medium yellow onion, diced

1 jalapeno, diced

1/4 cup cilantro

1 tablespoon garlic powder

3 poblano peppers

1 cup chicken broth

1 tablespoon bread crumbs

2 cloves of garlic, minced

Preparation:

Preheat oven to 450 degrees. Place poblano peppers on a baking pan to roast and roast for 20-30 minutes until skins are blackened.

Saute red bell pepper and onion with butter over medium heat. When they are soft and begin to brown add jalapeno. Cook for 1-2 minutes and add garlic powder, salt, and cilantro.

Add black beans. Cook on medium heat, stirring regularly for 2-3 minutes. Turn heat to low.

Mix sour cream with cumin, 1 cup cheddar cheese, and green onions.

Remove seeds from roasted poblanos and cut into smaller pieces. Place in blender with chicken broth, bread crumbs, and garlic. Blend until smooth.

Spread 3/4 of the poblano sauce onto the bottom of a 9 by 13 glass pan. Spread sour cream mixture on each tortilla, then add bean mixture to each one. Roll up and place seem side down in the glass pan. Spread the remaining poblano sauce on top of the rolled up tortillas. Sprinkle remaining 1 cup of cheese on top. Cover pan with foil and bake at 350 for 30 minutes. Remove foil and broil for 3-5 minutes, watch carefully, until the cheese is bubbly and browned on top.

Notes:

-Any kind of shredded cheese will work, so use what you like.

-The poblano sauce will be very spice to taste when first blended, but once baked together, it will not be as spicy.

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