Anyway, speaking of things not being the way you want... let's talk about these enchiladas. I was so excited to make them because I recently (this year) learned that I do not hate poblano peppers (thanks to these stuffed poblanos and this slow cooker quinoa white chili with roasted poblanos). I'm not scared of them anymore; they aren't the spicy little demons I imagined them to be. These enchiladas match roasted poblanos and black beans with a tomatillo sauce. Plus, monterey jack cheese. Enough said, right?
The problems started right away. First the grocery store didn't have tomatillos, either canned like the recipe calls for or even fresh. Since I couldn't make my own tomatillo sauce, I bought a jar of it, and while I didn't like skipping that step, it certainly made dinner come together much more quickly.
Then, I found out the broiler didn't work. So the charred poblanos were more like baked poblanos. Not the end of the world, but annoying.
The final result definitely had potential. The cheesy, beany filling is hearty and has great texture thanks to half of the beans getting mashed and the other half being left intact. Flavored with onion, garlic, chili powder, cumin and coriander, they have great taste.
But there's bad news. The tomatillo sauce I bought was so spicy that it practically rendered the meal inedible. Even Nick agreed it was insanely spicy, and my mom said it was the spiciest thing she ever ate. Our mouths were on fire despite covering the enchiladas with sour cream (which helped a little bit). The worst part was that we all thought the enchiladas had great flavor, but it was hard to appreciate it when your tongue felt raw. My advice? Don't give up on these enchiladas, because I haven't. I will definitely try again and I will make my own sauce. I will not use a jar of lava, which is apparently what I used this time. Another example of the power of making things from scratch!
Recipe:
black bean roasted poblano enchiladas
from Annie's Eats
yield 8 servings
Ingredients:
4 poblano chiles
2 13-ounce cans tomatillos, drained
2 onions, finely chopped, divided
1 cup fresh cilantro leaves, divided
1/3 cup vegetable broth
1/4 cup heavy cream
2 tablespoons olive oil, divided
5 cloves garlic, divided
1 tablespoon freshly squeezed lime juice
1 teaspoon sugar
1 teaspoon kosher salt, plus more as needed
freshly ground black pepper
1 1/2 cups cooked black beans (1 15-ounce can), rinsed
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 ounces monterey jack cheese, shredded and divided
8 - 10 7-8-inch flour tortillas
Instructions:
1) Preheat the broiler with an oven rack 6 inches from the heating element. Place the poblanos on a foil-lined baking sheet. Place under the broiler and cook, turning as needed, until the skins are blackened and blistered on all sides. Remove from the oven, transfer to a medium bowl, and cover. Let stand for at least 15 minutes. Once cool enough to handle, peel away the skins and discard. Seed and chop the peppers. Reduce the oven temperature to 400 degrees.
2) In the bowl of a food processor, combine the tomatillos, half of the onion, half of the cilantro, broth, cream, half the olive oil, 3 whole garlic cloves (peeled), lime juice, sugar, and salt. Process until smooth, about 2 minutes. Adjust seasoning with pepper if needed.
3) In a bowl, mash half of the beans with forks or a potato masher until mostly smooth. Heat the remaining tablespoon of the oil in a large skillet over medium heat. Add the remaining onion and cook until softened and lightly browned, about 5 - 7 minutes. Stir in the remaining 2 cloves of garlic, minced or pressed, chili powder, coriander, and cumin, and cook until fragrant, until 30 seconds. Stir in the chopped poblanos, mashed beans, and remaining whole beans. Cook until warmed through, about 2 minutes. Season with salt and pepper to taste.
4) Transfer the bean mixture to a large bowl. Mix in 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and the remaining 1/2 cup cilantro. Season with salt and pepper to taste. Spread 1/2 cup of the tomatillo sauce over the bottom of a 9x13-inch baking dish. Stack the tortillas on a plate, cover with a damp dish towel, and microwave 30 - 60 seconds, until warm and pliable.
5) With one tortilla at a time, fill with about 1/3 cup filling down the center. Roll up the tortilla tightly around the filling and place in the baking dish, seam side down. Repeat with the remaining tortillas until the filling is used up. Pour the remaining sauce over the top of the enchiladas. Sprinkle the remaining 1 cup of cheese over the top. Cover the dish with lightly greased foil and bake until the enchiladas are heated through, about 25 minutes. Let cool 5 minutes before serving.
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