Roasted Poblano and Black Bean Enchiladas

17 May

I’ve been vegetarian for more than two years now, so this requires nothing different for my eating habits, but I realize that it could be a daunting challenge for many Americans. Add to that the fact I’m in Wisconsin, where I swear every meal has to contain a meat product of some kind, and it’s easy to see why going vegetarian would be a difficult task for the masses.

In the time since I’ve stopped eating meat, I’ve learned that it’s all about changing your frame of mind when it comes to menu planning, cooking, and even ordering out at restaurants. Many view vegetarianism as a diet of exclusion: one must exclude meat from their meals, leaving behind the boring side dishes to make up the bulk of your eats. While technically true, vegetarianism is so much more – it highlights the wonderful vegetables, fruits, grains, nuts, seeds and dairy products that are abundant in every culture. It forces cooking creativity to impart flavor and interesting texture combinations. And it brings out the natural tastes of all ingredients within.

Roasted Poblano and Black Bean Enchiladas |

Whether you are willing to make one day per week vegetarian (i.e. Meatless Monday), go vegetarian for a week, or say “no thank you” to meat for good, I guarantee you’ll love this enchilada dish!

It’s packed with smoky flavor from the roasted poblanos, protein and fiber from the black beans, and good carbs from the tortillas and veggies overall. Homemade sauce rounds out this meal (because it really is super easy and you shouldn’t need to buy a can of sauce with tons of additives), and a bit of shredded cheese gives it the salty, creamy kick that goes oh so well on Mexican dishes. Oh, and it’ll be ready in 30 minutes, start to finish! Make this vegetarian, gluten-free dish for a quick weeknight meal and please the whole family, regardless your daily diet preferences. Make it vegan by choosing a dairy-free cheese, or skip it entirely.

Roasted Poblano and Black Bean Enchiladas

Serves 4

  • 3 large poblano peppers
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 15 oz can black beans, rinsed and drained
  • sea salt and black pepper, to taste
  • 12 6″ corn tortillas
  • 3 oz shredded cheese (I used Queso Quesadilla)

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 3 tbsp hot sauce or hot pepper paste
  • 1/2 tbsp olive oil
  • 2 tbsp water
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1/2 tbsp chili powder
  • 1 tsp garlic powder
  • sea salt and black pepper, to taste

Begin by roasting the poblano peppers. If you have a gas stove, turn on one of your burners and, using a metal pair of tongs, roast the whole peppers until the skins blacken almost completely. If your stove is electric, use the broiler in your oven instead. Lay the whole peppers on a sheet pan and broil until the skins blacken.

Transfer the blackened peppers to a paper lunch bag and fold over the top. Let the peppers steam themselves for a few minutes. This will make it much easier to scrape off the skins.

Use a sharp knife to scrape off all the black bits. Cut open the peppers and scrape out the seeds; discard. Chop up the peppers.

Preheat oven to 350.

Heat one tablespoon of olive oil in a pan over medium-high. Saute the diced onion with the black beans and chopped poblano. Cook 5-7 minutes; season with salt and pepper.

While the vegetables cook, make the sauce. Dump all ingredients into your blender and puree until smooth. Taste and adjust seasonings to your liking.

To assemble:

Pour 1/4 of the enchilada sauce into a 9×13″ glass baking dish. Spread evenly over the bottom. Spoon about two tablespoons of the pepper and bean filling into a tortilla and roll up. Place seam-side down in the dish. Repeat with the rest of the 11 tortillas, placing each rolled enchilada next to the previous one, so they’re packed in well. Pour the rest of sauce over the enchiladas. Sprinkle with shredded cheese and cover the dish with foil.

Bake at 350 for 10 minutes. Remove the foil and bake another 5 minutes.

Remove from oven and serve hot. Top with plain Greek yogurt, salsa, avocado, or cilantro.


12 Responses to “Roasted Poblano and Black Bean Enchiladas”

  1. GiGi Eats Celebrities May 17, 2016 at 8:21 am #

    Oh snap! You don’t ever need to go out to eat Mexican food, cause it looks like you perfected it at home!

  2. GiselleR May 17, 2016 at 10:11 am #

    I’ve only ever had enchiladas once at a restaurant and I was not a fan. But I’m definitely willing to give this one a chance since I actually like all the ingredients in here 🙂
    Thanks for sharing!

    • xtinaluvspink May 17, 2016 at 10:36 am #

      Oh no! Do you know what you didn’t like about them? I find that most restaurants douse their enchiladas in sauce, making for a gloopy dish. And, vegetarian options almost always are “onion and cheese,” which is not that great IMO. I really wanted to make these taste great 🙂

  3. Dixya @ Food, Pleasure, and Health May 17, 2016 at 6:40 pm #

    im not a vegetarian but i do prefer veggie based dishes but recently, i have been eating meat SO MUCH..i cant wait for some greens. this looks sooo delicious, esp cheese + poblano.

  4. ilkasblog May 17, 2016 at 8:34 pm #

    I had no idea it was National Vegetarian week! These black bean enchiladas look delicious! Great meatless dish!

  5. Sandra Laflamme May 17, 2016 at 9:51 pm #

    I’ve never used poblano peppers before. This would definitely be something great to try!

    • xtinaluvspink May 17, 2016 at 9:52 pm #

      I highly recommend it! They’re really tasty, but be sure to remove the seeds as they can be rather hot otherwise.

  6. Melissa (@melissagabbs) May 18, 2016 at 8:34 am #

    These enchiladas look amazing! I’ve STILL never made any myself but I often order vegetarian ones when we go out for some real Mexican food. Clearly I need to get on it haha

    • xtinaluvspink May 18, 2016 at 8:35 am #

      They’re so simple to make at home! And really, you can use whatever veggies you want inside! Let me know what you think if you make some 🙂

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