Poblano & Bean Enchiladas Recipe
Avocado, pickled onion, oaxaca cheese, cilantro, tomatillo [gf]
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes until the skin is blistered and charred. Remove from the oven, cover with foil, and let cool. Once cooled, peel the skin off and remove the seeds.
- 2
Make the Filling
In a mixing bowl, combine the black beans, half of the oaxaca cheese, salt, and black pepper. Mash slightly with a fork to combine.
- 3
Assemble the Enchiladas
Lay a tortilla flat and place a generous amount of the bean filling in the center. Add a roasted poblano pepper on top, then roll the tortilla tightly. Repeat with the remaining tortillas and filling.
- 4
Bake the Enchiladas
In a baking dish, spread a layer of tomatillo sauce on the bottom. Place the rolled enchiladas seam-side down in the dish. Pour the remaining tomatillo sauce over the top and sprinkle with the remaining oaxaca cheese. Bake in the oven for 20 minutes until heated through and the cheese is melted.
- 5